Anything Brandy Cream Sauce Food

BRANDY & CREAM MUSHROOM SAUCE

Brandy & Cream Mushroom Sauce image

Make and share this Brandy & Cream Mushroom Sauce recipe from Food.com.

Provided by Jen T

Categories Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

50 g butter
2 garlic cloves, crushed
3 spring onions, sliced
100 g button mushrooms, sliced
1 tablespoon brandy
1 cup cream

Steps:

Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
Cook until mushrooms are golden brown.
Add the brandy and cream and bring to boil.
Turn down heat and simmer for 5minutes or until the sauce has thickened.
Serve poured over steak, chicken or pork.
Enjoy.

ANYTHING BRANDY CREAM SAUCE

Anything Brandy Cream Sauce image

This is yummy (and versatile) sauce to use over steaks, chicken, pork chops, veal, etc. You can even try it on seafood, poached eggs, baked potatoes, or even steamed veggies. A lovely accompaniment to just about any dish.

Provided by 2Bleu

Categories Sauces

Time 7m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 green onion, finely chopped
1/4 cup chopped mushroom (optional)
1/4 cup broth (chicken beef or veggie depending, or even apple cider)
2 tablespoons brandy
1/2 cup heavy cream
salt and black pepper, to taste (optional)

Steps:

Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

BRANDY SAUCE

Brandy Sauce image

Brandy sauce is similar to the other popular steamed pudding accompaniment, hard sauce. They're both stiff sauces that are served chilled with the warm puddings.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

2 large egg yolks
1/2 cup heavy cream
4 tablespoons unsalted butter, room temperature, cut in pieces
1/2 cup sugar
2 tablespoons Cognac

Steps:

Prepare an ice-water bath; set aside. In a medium bowl, lightly beat egg yolks.
In a small, heavy saucepan, bring cream to a boil over medium-high heat. Add butter and sugar, and stir until completely dissolved, about 2 minutes. Whisk 1/4 of hot cream mixture into egg yolks, whisking constantly to prevent curdling. Transfer egg-yolk mixture back to saucepan, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, until mixture is very thick, about 5 minutes. (Mixture will have the consistency of a thick pudding.) Remove from heat, and stir in cognac. Transfer sauce to a clean bowl, and place in ice bath to chill. Brandy sauce will keep in the refrigerator, in an airtight container, for 1 week.

BRANDY CREAM

Brandy Cream image

A must have addition to Christmas pudding - Add to your favourite crumble or pie for something a bit special too!

Provided by sweetunique

Time 5m

Yield Serves 8

Number Of Ingredients 4

Ingredients

284ml carton double cream
1/2 tub mascapone
1 tbsp whisky
2 tsp icing sugar

Steps:

Whip cream & icing sugar together in a bowl until soft peaks form.
Then quickly fold in the brandy.
Gently fold in mascapone.
Serve alongside a dessert of your choice.

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