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Brandy Sauce Recipe-3385

Photo by: Joseph De Leo
Comments: 0


Yield: Makes about 1 cup


  • ½ cup butter
  • 1 cup sugar
  • ½ cup brandy, or ¼ cup brandy plus ¼ cup water
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 tablespoons heavy cream


In a 2-quart saucepan over medium heat, melt the butter. Add the sugar, brandy, cinnamon, and salt and whisk to combine. Cook at a simmer, whisking, until the sugar is dissolved and the mixture is light in color and foamy. Remove from the heat.

In a small bowl, beat the egg until frothy, then gradually whisk it into the mixture in the saucepan.

Return the pan to medium heat and cook for about 2 minutes, stirring constantly, until thickened.

Stir in the cream and remove from the heat.

Keep at room temperature for up to 4 hours, until ready to use; or cover and refrigerate, then reheat in a microwave oven and stir in a few teaspoons of water to thin the sauce a bit.

© 2005 Stewart, Tabori & Chang

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

126kcal (6%)
5mg (1%)
0mg (0%)
61mcg RAE (2%)
31mg (10%)
24mg (1%)
4g (21%)
7g (10%)
0mg (0%)

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