Brandy Butter Sauce Recipes

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 BUTTER

Steps:

• Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until creamy. Mix in the brandy.

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)

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.