Brandy Butter Sauce Recipes

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BRANDY BUTTER (HARD SAUCE)



Brandy Butter (Hard Sauce) image

This is a traditional sauce to be served with Plum Pudding. Yummy served later on hot raisin toast.

Provided by Emma

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Yield 8

Number Of Ingredients 5

1 ⅛ cups unsalted butter, softened
2 cups sifted confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice
4 tablespoons brandy

Steps:

  • Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

Nutrition Facts : Calories 376 calories, Carbohydrate 32 g, Cholesterol 68.6 mg, Fat 25.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 16.4 g, Sodium 4 mg, Sugar 31 g

MARTHA STEWART'S BRANDY BUTTER DESSERT SAUCE



Martha Stewart's Brandy Butter Dessert Sauce image

Martha says this is "lovely with steamed puddings" but I'm thinking that this is the perfect sauce for bread pudding!

Provided by Lennie

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup heavy cream
4 (1/4-1/2 cup) tablespoons unsalted butter, at room temperature
1/2 cup white sugar
2 egg yolks, lightly beaten
2 tablespoons cognac

Steps:

  • In a small, heavy saucepan, bring the cream to a boil.
  • Stir in the butter and sugar.
  • Pour some of this mixture into the egg yolks, whisking to prevent curdling.
  • Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
  • Remove from the heat and stir in the Cognac.

BRANDY SAUCE



Brandy Sauce image

Make and share this Brandy Sauce recipe from Food.com.

Provided by Vina7737

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup water
2 tablespoons cornstarch
2 tablespoons butter
1/2 cup sugar
1 teaspoon nutmeg
1/4 cup brandy
1 teaspoon real vanilla

Steps:

  • Mix dry ingredients and then stir them into a cup of boiling water.
  • Boil for 5 minutes and then add butter, brandy, and vanilla.
  • Serve hot over mince pie or gingerbread.

Nutrition Facts : Calories 210, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 53.4, Carbohydrate 29.1, Fiber 0.2, Sugar 25.2, Protein 0.1

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

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.

SHALLOT-BRANDY SAUCE



Shallot-Brandy Sauce image

Make this shallot-brandy sauce to accompany our Beef Tenderloin with Mushrooms and Thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes about 2 cups

Number Of Ingredients 9

3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 cup finely chopped shallots
1 tablespoon minced garlic
3/4 cup brandy
4 cups homemade or low-sodium store bought beef stock
1 cup heavy cream
1/4 cup coarsely chopped fresh thyme
Coarse salt and freshly ground black pepper

Steps:

  • Heat butter and oil in a large skillet over medium-high heat. Add shallots and garlic; cook, stirring often, until soft, about 5 minutes. Remove from heat; add brandy. Bring to a boil. Cook until reduced by half. Whisk in stock and cream and cook until thickened, about 10 minutes. Stir in thyme; season with salt and pepper.

GARLIC BUTTER SAUCE I



Garlic Butter Sauce I image

A rich, buttery sauce for pasta with herbs and garlic. Great with grated Parmesan or Romano cheese. Try serving it over your favorite pasta. Easy to double or triple.

Provided by Christine

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Yield 1

Number Of Ingredients 4

⅓ cup butter
1 clove crushed garlic
¼ tablespoon dried basil
2 teaspoons dried oregano

Steps:

  • In a small saucepan melt butter, add garlic and saute until cooked. Add dried oregano and dried basil and stir until heated through.
  • Serve warm.

Nutrition Facts : Calories 559 calories, Carbohydrate 3.7 g, Cholesterol 162.7 mg, Fat 61.7 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 39 g, Sodium 437.2 mg, Sugar 0.2 g

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