411 butter brandy sauce Recipes

butter, cremini mushrooms, diced, shallots, minced, red wine, brandy, veal demi-glace, tomatoes, diced, parsley, chopped, salt and pepper

butter, shallot, chopped, roquefort cheese, cubed, double cream, brandy

butter, sugar, heavy cream, strong brewed chicory coffee, brandy, orange zest

butter, dijon mustard, brandy, whipping cream, green peppercorns in brine, drained and crushed, kosher salt & freshly ground black pepper, to taste

butter, olive oil, beef sirloin steaks, salt and coarsely ground black pepper to taste, brandy, heavy cream, roquefort cheese, crumbled, italian flat leaf parsley, for garnish

butter, divided, button mushroom, sliced (can use more ), fresh minced garlic (optional), brandy or 1/2 cup cognac, crushed tomatoes, whipping cream (unwhipped), dried thyme, meaty fish fillets (i use cod), gruyere cheese, grated (or to taste)

butter, olive oil, whole chicken, cut into 8 pieces, chopped shallots, brandy, low-salt chicken broth, whipping cream, chopped fresh tarragon, dijon mustard

butter, olive oil, whole chickens, cut into 8 pieces, chopped shallot, brandy, low sodium chicken broth, whipping cream, chopped fresh tarragon, dijon mustard

butter or margarine, softened, powdered sugar, egg yolk, beaten, brandy, vanilla extract

butter (no substitutions), sugar, salt, brandy (up to 1/8 cup) or 1 1/2 tsp rum (up to 1/8 cup) or 1 1/2 tsp gin (up to 1/8 cup)

butter (25 ml) or 2 tbsp margarine (25 ml), apple cider (250 ml), lightly packed brown sugar (175 ml), cornstarch (25 ml), rum or 1 -2 tbsp brandy (optional) or 1 -2 tbsp calvados (optional)

butter, shallots, chopped (about 1/3 cup), garlic cloves, minced, green peppercorns in brine, drained, fat-free beef broth, brandy, dijon mustard, heavy cream, cornstarch

butter, at room temp, sugar (10x), cream or 2 tbsp evaporated milk, brandy, vanilla

butter, softened, sugar, all-purpose flour, cocoa, salt, eggs, vanilla extract, half-and-half, brandy sauce

butter, shallots, minced, garlic cloves, minced, brandy, black currant jelly, dijon mustard, dry white wine, salt & freshly ground black pepper, to taste

butter, vegetable oil, chicken breasts, salt & pepper, onion, thinly sliced, apple, sliced thin, chicken broth, brandy (optional), heavy whipping cream

butter, corn oil, dried porcini mushrooms , soaked then drained, shallot, peeled and finely chopped, beef stock cube, crumbled, cream, brandy (according to taste)

butter, semi-boneless quail, approximately 4 oz each, brandy, dried cherries (plumped in warm water with a bit of brandy then drained), cherry juice, sugar, fresh thyme, arrowroot or cornstarch (dissolved in 3 tbsp of water)