Brandy Cream Sauce
  • 1/2 cup chicken broth
  • 2 tablespoons chopped shallot or green onion
  • 1/3 cup whipping cream
  • 3 tablespoons brandy or cognac
  • 3/4 cup unsalted butter, cut into small pieces and softened
  • 4 teaspoons lemon juice
  • 1/4 teaspoon white pepper
  1. In medium saucepan combine chicken broth and shallot or green onion. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Stir in whipping cream and brandy or cognac. Simmer, uncovered, over medium heat 12 to 14 minutes or until sauce is reduced to 1/2 cup. Remove from heat. Strain sauce; return sauce to saucepan.
  2. Add butter to sauce, one piece at a time, stirring constantly with a wire whisk. Stir in lemon juice and white pepper. Makes about 1 cup.