Brandy cream sauce
Elevate any dish with our creamy brandy sauce. Filled with chives, garlic and shallots, this tasty sauce is a flavour explosion.

Makes
1 cup
Prep
5m
Cooking
15m
Ingredients
- 2 tsp butter
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tbs Dijon mustard
- 1/2 cup (125ml) brandy or verjuice
- 1/2 cup (125ml) beef stock
- 1 cup (250ml) Coles Thickened Cream, at room temperature
- 2 tbs finely chopped chives
Method
STEP 1
Heat butter in a medium frying pan over low heat. Add the shallot and cook, stirring, for 5 mins or until the shallot softens and is golden. Add the garlic and mustard and stir to combine.
STEP 2
Increase heat to high. Carefully add the brandy or verjuice and bring to the boil. Cook, stirring, for 2-3 mins or until the brandy reduces by half. Add the beef stock and cook for 3-4 mins or until liquid reduces by three-quarters. Add the cream and cook, stirring, for 2-3 mins or until the sauce boils and thickens. Season.
STEP 3
Add chives to the sauce to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.