Brandy Sauce
175ml (6fl oz) Milk
80ml (3fl oz) Brandy
2 egg Yolks
1 level tsp Arrowroot or Cornflour
1 tsp Light Brown Sugar
Blend arrowroot with a little cold milk.
Heat the remaining milk and when boiling stir it into the blended arrowroot.
Return mixture to pan and bring back to boiling point.
Mix together egg yolks, brandy and sugar.
Allow the arrowroot sauce cool a little, whisk into the egg mixture.
Cook without boiling, whilst whisking until the sauce thickens, if too thick add a little milk or cream to slacken.
Serve hot
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