Why it works: Brandy and sauce work together. They rank in the top 38% of all ingredient pairs, and cooks put them together in 235 recipes. The science ↓
Brandy Sauce
Ingredients
Directions
Prepare the white sauce.
Remove from heat and stir in the brandy.
Do not boil the sauce after adding the brandy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Brandy + saucetop 38% of all pairsSmell alikelowCooked together235 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brandy
- Adds a sharp, warm aroma and flavour to the white sauce.
- White sauce
- Provides the creamy base that carries the brandy flavour.
The step that matters
Do not boil the sauce after adding the brandy. Alcohol evaporates quickly at high heat and its aroma fades, so boiling after adding brandy weakens the flavour. Removing the pan from the heat first keeps the brandy's aroma in the sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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