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Brandied Cream Sauce

Brandied Cream Sauce

This recipe goes with Eggs With Brandied Cream

Oxmoor House JANUARY 1984

  • Yield: 1 cup

Ingredients

  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 3/4 cup evaporated milk
  • 1/4 cup chicken broth
  • 2 tablespoons brandy
  • 1/4 teaspoon salt

Preparation

Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in brandy and salt.

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Brandied Cream Sauce Recipe

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