93 brandy sauce recipes

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Velvety brandy sauce made in 5 minutes with butter, powdered sugar, and brandy extract. Drizzle over bread pudding, holiday cakes, or warm fruit desserts for an instant upgrade.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Traditional baked Christmas pudding with candied fruits, pecans, molasses, and warm spices, served with brandy sauce. A festive holiday dessert with an optional flambé presentation.

Traditional Christmas Pudding with Brandy Sauce recipe

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

Stuffed chicken breasts with melty Swiss and creamy ricotta, finished in a brandy-spiked pan sauce over spinach fettuccine. Restaurant-style plating from a single skillet.

This simple and easy-to-follow crockpot recipe will help you make this scrumptious appetizer that tastes wonderful with rice or noodles.

A delicious dish. Made it for lunch yesterday, and we were surprised by how creamy and flavourful it came out.

Tender beef steak strips, mushrooms with egg noodles in a tangy sauce. Perfectly sized for two servings and it's all cooked in one pan for a no-fuss weekday main dish.

Dramatic shrimp flambé seared in hot oil, ignited with brandy, and finished in a luscious white wine Hollandaise sauce. This showstopping 25-minute dish brings restaurant-level flair to your home kitchen.

Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.