Brandy Butter Sauce Recipes

CHRISTMAS BRANDY SAUCE

Steps:

• Serve the sauce poured over the top of individual slices of pudding.
• Enjoy.

BRANDY BUTTER (HARD SAUCE)

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.

BRANDY SAUCE

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.

MARTHA STEWART'S BRANDY BUTTER DESSERT SAUCE

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

Steps:

• 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.

BRANDY BUTTER SAUCE

Steps:

• 1. Melt butter in sauce pan over low heat.
• 2. Add powder sugar, cinnamon, brandy and buttershots.
• 3. Increase heat to medium low.
• 4. Allow the mixture to gently boil for a minute or two.
• 5. Serve warm.
• 6. NOTE: This mixture will have a more caramel tone to it instead of the buttery color of that served in Don Pablo's. I'm guessing it's due to the cinnamon. I'm going to try it with a cinnamon liqueur and see if that makes a difference. Will post changes when I do. (recipe courtesy of copycat recipes at recipelink)