Whipped Brandy Sauce No Cream No Cook Recipes

NO-CREAM ALFREDO SAUCE

No-Cream Alfredo Sauce image

Traditional Roman fettucine Alfredo doesn't contain a drop of cream or milk, so whether you have none in your refrigerator or you are a traditionalist, this is the recipe for you. Just because there's no cream, however, doesn't mean it isn't over the top with richness and flavor.

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes
6 ounces Parmesan, freshly grated (about 2 cups)
1 pound dried fettuccine
Freshly ground black pepper

Steps:

Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper.

BRANDY CREAM SAUCE

Brandy Cream Sauce image

Truly delectable! Served with any dessert or added to that 'after dinner cup of coffee'! We love it poured over a fresh fruit salad! YUM!

Provided by Karin...

Categories Sauces

Time 10m

Yield 1 large quanity of Brandy Cream Sauce

Number Of Ingredients 4

Ingredients

2 eggs
300 ml cream
6 tablespoons brandy (apricot brandy is especially nice to use in this recipe)
1/2 cup caster sugar

Steps:

Separate the eggs.
Beat the cream until soft peaks form.
Stir in the brandy (more if desired- according to taste).
Beat the 2 egg whites until stiff.
Gradually beat in the caster sugar- a little at a time.
Continue to beat until all the sugar has dissolved.
Now, beat in the egg yolks, and lastly fold in the brandy cream!

Nutrition Facts : Calories 1373.5, Fat 68.7, SaturatedFat 39.7, Cholesterol 623.9, Sodium 262.6, Carbohydrate 111.9, Sugar 101.1, Protein 20.8

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