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