Brandy Cream Sauce Recipe

Creamy white sauce with mushrooms visible in it in a white bowl on a wooden surface.

This brandy cream sauce brings a touch of elegance to the table with very little effort. It comes together quickly, delivers deep flavor from simple ingredients, and works beautifully with chicken, pork, beef, seafood, or a bowl of pasta. A dependable, versatile sauce you'll reach for often.

Course Sauces

Cuisine American

Prep Time 5

Cook Time 10

Servings servings

Calories 617kcal

Author Diane Gail

Ingredients

2 cups mushroom slices
2 tablespoons salted butter
2 large garlic cloves pressed
1/4 cup brandy
1 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon cornstarch

US Customary - Metric

Instructions

Sauté the mushrooms: Cook them in a skillet with butter and garlic for about 5 minutes, letting them soften and take on a bit of color.
Simmer the brandy: Pour it into the pan and let it bubble gently over low heat for about 5 minutes so the alcohol can cook off.
Stir in the cream and Dijon: Blend them into the pan so the sauce turns smooth and evenly coats the mushrooms.
Make the slurry: Remove a small amount of the hot liquid from the pan and whisk it with the cornstarch in a separate bowl until smooth.
Thicken the sauce: Remove the pan from the heat and drizzle the slurry back into the pan while whisking steadily, letting the sauce tighten to a silky consistency.

Notes

Whisk the slurry thoroughly with hot liquid: Blending it fully beforehand ensures it slips into the sauce seamlessly and keeps it perfectly lump-free.
Stay with the sauce as it cooks: Cream sauces tighten quickly, and even a brief moment of overcooking can shift them from silky to heavy.
Slice the mushrooms evenly: Uniform pieces brown consistently and release moisture evenly, building a deeper, more balanced flavor base.
Simmer the brandy gently: A steady, gentle bubble cooks off the sharpness while preserving the warm, layered complexity the sauce depends on.
Pull the sauce off the heat before adding slurry: Keeping the cream at the right temperature ensures it thickens smoothly without separating.

Nutrition