Best Brandy Cream Sauce Recipes

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
• Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
• Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

CHICKEN IN BRANDY CREAM SAUCE

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 10 to 15 minutes, turning once, until chicken is clear when center of thickest part is cut (170°F).
• Stir in mushrooms, onions, salt and brandy. Cook 4 to 5 minutes or until mushrooms are tender and most of the liquid has evaporated.
• Gradually stir in whipping cream. Cook about 2 minutes or until hot. Serve over fettuccine.

FILETS WITH MUSHROOM & BRANDY CREAM SAUCE

Steps:

• In a large skillet, saute mushrooms and shallot in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add brandy; cook over medium heat until liquid is evaporated., Add broth and cream; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and water until smooth; stir into skillet. Return to a boil; cook and stir for 1-2 minutes or until thickened. Stir in salt., Meanwhile, grill steaks, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with sauce.

CHICKEN BREASTS IN BRANDY CREAM SAUCE

Steps:

• Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
• In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
• Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
• Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
• Add the mushrooms and saute until most of the liquid has evaporated.
• Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
• Add cream and stir. Add salt and pepper to taste.
• Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
• Serve with the sauce.

ANYTHING BRANDY CREAM SAUCE

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

BRANDY & CREAM MUSHROOM SAUCE

Steps:

• Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms.
• Cook until mushrooms are golden brown.
• Add the brandy and cream and bring to boil.
• Turn down heat and simmer for 5minutes or until the sauce has thickened.
• Serve poured over steak, chicken or pork.
• Enjoy.

SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
• Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
• Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.

FILET MIGNON IN MUSHROOM BRANDY CREAM SAUCE

Steps:

• DO NOT SUBSTITUTE INGREDIENTS!
• Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with the salt and pepper as desired. Add the steaks to the hot skillet and sear two minuntes on each side until lightly browned. Transfer to an oven proof baking dish and bake uncovered in a 400* preheated oven 10-13 minutes for medium-medium rare doneness.
• Cook mushrooms and green onions in the same skillet over medium heat until just tender. Remove from heat and add the brandy, return to heat and simmer for 4 minutes. Add the whipping cream and bring just to boiling. Boil gently about 8 minutes or until reduced to about 1 cup. Season with additional salt and pepper if desired, finish sauce by adding butter and stir till blended.
• To serve, place steaks on a warm platter and spoon the sauce over the meat.

CHICKEN WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Season chicken with salt and pepper.
• Coat with flour, shaking off excess.
• Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side.
• Transfer to platter.
• Pour off all but 1 tablespoon butter from skillet.
• Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes.
• Using slotted spoon, transfer apples to platter with chicken.
• Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes.
• Season with salt and pepper.
• Return chicken and apples to skillet and heat through, about 2 minutes.
• Arrange chicken on plates.
• Spoon apples and sauce over and serve.

GRILLED PORK TENDERLOIN WITH APPLES AND BRANDY CREAM SAUCE

Steps:

• Mix together all marinade ingredients and pour over pork tenderloin.
• Refrigerate pork in marinade for no more than 24 hours.
• Discard marinade and grill pork until internal temperature reaches 155 degrees.
• When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
• Remove from apples and pork from grill, chop green apple slices into small pieces.
• While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
• Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
• Reduce heat and simmer until sauce is reduced and thickened.
• Add grilled, chopped green apple and continue to simmer a few more minutes.
• Slice grilled pork into ½ inch slices.
• Place on serving plate with red apple slices.
• Top with cream sauce.

STEAK, BRANDY AND CREAM SAUCE

Steps:

• Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.
• Next, add the shallot and cook the steak to your liking, then remove and allow to rest.
• Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Roddas Cornish clotted cream and mustard, and stir well.
• Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes.

CHICKEN WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Melt buter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Coast with flour, shaking off excess. Add chicken to skille and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter. Pour off all but 1 tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes. Arrange chicken on plates. Spoon apples and sauce over and serve.

PAN-SEARED BOSTON COD FISH WITH CRAB AND LOBSTER BRANDY CREAM SAUCE

Steps:

• For the sauce: Steam lobster for 15 minutes. Cool completely, 45 minutes to 1 hour, and remove the meat from the shells. Keep claw meat whole. Coarsely chop tail meat. Break up all shells and save for the sauce. Reserve lobster meat in the refrigerator.
• Heat canola oil in saute pan and saute vegetables with thyme leaves until shallots are transparent. Add reserved lobster shells to pan and cook for 1 minute, stirring shells to completely heat and coat. Pour in sherry and then brandy to deglaze pan; simmer for 2 minutes. Add the chicken broth and simmer on low heat until reduced by half, about 4 minutes.
• Mix in the tomato paste and add salt and pepper, to taste. Add the heavy cream, stir, and bring to a simmer. Simmer gently until cream and tomato paste bind, about 2 minutes.
• Strain sauce in a strainer over a small bowl. Keep warm until other seafood is prepared.
• For the seafood: Heat pan with canola oil to medium. In a small bowl mix together salt, pepper, thyme, and parsley. Liberally coat cod fillets with seasoning mixture, then drizzle with olive oil. Place fillets, skin side down, in hot saute pan. Allow fish to cook 3 to 4 minutes until skin side is crusted nicely, then carefully turn and cook 3 to 4 minutes on other side.
• While fish is finishing, place a generous handful of field greens on each plate. Lean sauteed fish against the greens.
• Quickly pour excess oil off from pan and saute shrimp until pink, about 1 1/2 minutes on each side. Lift out shrimp to plate and add chopped lobster and crabmeat to the pan. Add brandy cream sauce and heat mixture briefly until warmed. Pour half of seafood-cream sauce mixture over bottom half of each fillet. Garnish each plate with one lobster claw and two shrimp.

PORK TENDERLOINS WITH MUSHROOMS AND A BRANDY CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
• 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
• 3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
• 4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
• 5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.

SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE

Steps:

• Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
• Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
• Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.
• Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.

SIMPLE BRANDY CREAM SAUCE FOR RAVIOLI

Steps:

• Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
• Pour in the milk and whisk it with the roux.
• Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
• Beat in the spices and stir.
• Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.

GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM

Steps:

• Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
• In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
• Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
• For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
• Serve cupcakes with whipped cream and brandy sauce.

STEAK FILLET WITH TARRAGON CREAM BRANDY SAUCE

Steps:

• Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
• Sauce.
• Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
• Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
• Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
• Steaks.
• Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
• I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180°C.
• To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

PORK CHOPS WITH BRANDY CREAM SAUCE

Steps:

• 1. Strip thyme leaves from stems and chop fine. Blend with salt and pepper, set aside. Brush chops with olive oil, and sprinkle thyme blend evenly on both sides.
• 2. Place cooking oil in large skillet or sauté pan. Heat until oil is shimmering. Carefully add chops, and brown over medium heat on both sides.
• 3. When chops are nicely browned on both sides, cover pan and cook chops until done. Allow to rest for 3 minutes in sauté pan. Remove chops from pan and keep warm. Add brandy to sauté pan, stirring with wire whisk to deglaze pan and to capture any yumminess left in pan; reduce over high heat until liquid is syrupy and glazed.
• 4. Stir in cream, keep stirring over high heat until cream has thickened.
• 5. Spoon over chops to serve....
• 6. OR add chops directly to sauce. VERY delicious.