How to Make the Ultimate Brandy Sauce: A Rich & Flavourful Recipe with Fun Facts and Tips

"Under the pressure of the cares and sorrows of our mortal condition, men have at all times, and in all countries, called in some physical aid to their moral consolations - wine, beer, opium, brandy, or tobacco''. Edmund Burke

The Origins of Brandy Sauce:

Brandy sauce, as we know it today, has its roots in French culinary traditions, where rich, creamy sauces made with wine or spirits were commonly used to complement meats and desserts. It’s particularly associated with French cuisine, where sauces like béarnaise, béchamel, and demi-glace have long been part of the culinary experience.

Brandy, specifically, gained popularity as a cooking ingredient in 18th and 19th century Europe, when spirits like cognac and brandy were used not only as beverages but also as flavour-enhancing agents in cooking. The warmth and depth of flavour that brandy adds to a sauce make it a favourite for pairing with roasted meats, steaks, or even certain desserts.

Brandy sauce is particularly beloved in British cuisine, where it often accompanies Christmas pudding, a rich, steamed dessert made with dried fruits, suet, and spices. The tradition of pouring brandy sauce over Christmas pudding is often tied to the dramatic flaming of the pudding with brandy before serving, creating a festive spectacle. However, the sauce can be used far beyond just this one occasion.

Christmas pudding is a firm favourite in many homes at Christmas. Just be careful of the flames!

Fun Facts About Brandy Sauce:

1. Brandy and Cognac: Although “brandy” is the common term for the distilled spirit made from fermented fruit juice (often grapes), Cognac is a type of brandy specifically produced in the Cognac region of France. When used in cooking, Cognac imparts a slightly more refined, complex flavour compared to regular brandy, making it a luxurious choice for sauces.

2. Flaming Pudding: The tradition of pouring brandy over Christmas pudding and then setting it alight before serving is a dramatic and fun way to enjoy the dessert. The flames add a touch of excitement to the Christmas meal, though it’s not necessary to set the brandy sauce on fire to enjoy its flavours.

3. Rich History: Brandy sauce has been a staple of French haute cuisine for centuries, with chefs often using it as a base for sauces like sauce Marchand de Vin (a wine sauce) or sauce Madeira (a wine-based sauce, similar to brandy sauce but using Madeira wine). The tradition of using alcohol-based sauces likely stems from the fact that alcohol can help extract and intensify flavours, which is ideal for savoury dishes.

4. Savoury or Sweet: While brandy sauce is commonly served with savoury dishes like roasted meats and steaks, it is also a classic pairing for desserts, especially fruit-based desserts like Christmas pudding or bread and butter pudding. The brandy sauce provides a rich, creamy complement to the dense, spiced flavours of these desserts.

5. Culinary Showmanship: In many fine dining settings, brandy sauce is not just about the flavour but also about the showmanship. Flambéing (lighting the brandy on fire) is a dramatic technique often used by chefs when preparing or serving brandy sauce, particularly when paired with desserts like Crepes Suzette or Bananas Foster. It’s a beautiful way to highlight the depth of flavour in the sauce.

   
   

   

   Yummy steak with a rich and creamy brandy sauce.

   
   

Ultimate Brandy Sauce Recipe

Ingredients:

• 2 tbsp butter

• 2 shallots (finely chopped)

• 2 cloves garlic (minced)

• 1/2 cup brandy (a high-quality brandy or Cognac works best)

• 1 cup heavy cream

• 1/2 cup beef or chicken stock (adjust depending on the dish)

• 1 tbsp Dijon mustard (optional, for a bit of tang)

• 1 tbsp brown sugar (optional, for sweetness)

• 1 tbsp fresh thyme (or rosemary for an earthier note)

• Salt and freshly ground black pepper (to taste)

• 1 tbsp flour (optional, for thickening)

  
  

Instructions:

1. Prepare the aromatics:

   • In a saucepan, melt the butter over medium heat.

   • Add the finely chopped shallots and garlic. Sauté for about 3-4 minutes until they soften and become golden, creating a rich aromatic base.

2. Deglaze with brandy:

   • Carefully add the brandy to the pan with the shallots and garlic. (If you're using a gas stove, be cautious of the open flame when adding alcohol.)

   • Let the brandy cook off for 2-3 minutes, stirring occasionally to allow the alcohol to evaporate and the rich flavours to concentrate.

3. Add stock and season:

   • Pour in the beef or chicken stock (whichever suits your dish best).

   • Stir in the Dijon mustard (optional for tang), brown sugar (optional for sweetness), and fresh thyme (or rosemary).

   • Season with salt and freshly ground black pepper to taste.

   • Let the sauce simmer for 5-7 minutes to allow the flavours to meld and the sauce to reduce slightly.

4. Finish with cream:

   • Reduce the heat to low and slowly add the heavy cream while stirring continuously. This will create a smooth, velvety sauce.

   • Allow the sauce to simmer gently for an additional 3-5 minutes, thickening as it cooks.

5. Adjust consistency:

   • If you'd like a thicker sauce, you can whisk 1 tablespoon of flour with a little cold water to create a slurry. Stir this into the sauce and let it cook for another 2-3 minutes to thicken.

   • If the sauce becomes too thick, you can adjust by adding a little more stock or cream to reach your desired consistency.

6. Taste and finish:

   • Taste the sauce and adjust seasoning, adding more salt, pepper, or sugar as necessary.

   • Once it’s ready, remove the thyme sprigs if used, and the sauce is good to serve!

   
   

Serving Suggestions:

• This sauce is perfect for roasted meats like beef, lamb, or duck but is also lovely over roast chicken.

• It pairs wonderfully with grilled steaks or pork chops.

• For dessert, drizzle over Christmas pudding, bread pudding, or even chocolate cake for a rich, decadent finish.

Pro Tips:

• Brandy Quality: The better the brandy, the better the sauce. If you have access to a good Cognac, it can elevate the sauce to the next level.

• Flambéing: If you're feeling adventurous, try flambéing the brandy after you add it to the pan. Just be careful and make sure to remove the pan from the heat when doing so.