Kathryn K. Blue, Anthony Dias Blue

Foamy Brandy Sauce

Preparation info
  • Makes

    2½ cups

    • Difficulty

      Easy

Appears in
Thanksgiving Dinner: Recipes, Techniques, and Tips for America's Favorite Celebration
Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

  • About

This is a luscious sauce that can add a new dimension to some desserts. We serve it with Persimmon Pudding, Jessica’s Carmelized Apple Tart, Apple Pie, or Moosehead Gingerbread.

Ingredients

  • 3 eggs, separated
  • ¾ cup sugar
  • 2 tablespoons unsalted but

Method

  1. In a medium bowl, whip the egg yolks and sugar together until thick and light in color. Whisk the butter into the mixture.

  2. In another bowl, whip the cream until stiff.

  3. In a small bowl, whip the egg whites until stiff but not dry.

  4. Fold the egg whites and cream alternately into the egg yolk mixture. Stir in the vanil