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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.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: Substitute brandy for verjuice for an alcohol-free version.
1 cup (250ml) Coles Thickened Cream, at room temperature
2 tbs finely chopped chives
Description
Elevate any dish with our creamy brandy sauce. Filled with chives, garlic and shallots, this tasty sauce is a flavour explosion.
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.
