Brandy Cream Sauce Recipes

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Steps:

• Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
• Cook until mushrooms are golden brown.
• Add the brandy and cream and bring to boil.
• Turn down heat and simmer for 5minutes or until the sauce has thickened.
• Serve poured over steak, chicken or pork.
• Enjoy.

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

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!

Steps:

• Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
• Pour in the milk and whisk it with the roux.
• Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
• Beat in the spices and stir.
• Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.

Steps:

• Combine cream, milk and sugar in a small pan.
• Bring to the boil, then remove from the heat.
• Beat the egg yolks and extra sugar in a small bowl with mixer until thick, gradually pour milk mixture into egg mixture, beating constantly.
• Return mixture to pan, stir over low heat, without boiling, until mixture is slightly thickened and coats the back of a wooden spoon.
• Strain the mixture, stir in the brandy, and serve warm or cold.