Brandy Sauce

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 2 egg yolks
  • 4-6 tablespoons each double cream, water and brandy
  • 1


Combine ingredients in the top of a double saucepan and whisk with a small wire whisk over hot, but not boiling, water for 6 to 8 minutes, or until sauce is thick and frothy. Do not allow sauce to boil, or it will curdle.