Ingredients:
2oz Brandy (any brandy will do)
1/2 cup Worcestershire
1/2 cup Heavy whipping cream.
1 Tablespoon Dijon Mustard
2-3 cloves of Garlic minced(to taste)
1/4 cup chopped green onion
2 tablespoons soft whipped butter
Directions: to Teflon(Optional) Skillet add butter, Minced Garlic, green onion. Lightly caramelize garlic. Add Brandy(CAUTION FIRE INVOLVED) Burn off alcohol. Add Worcestershire and cream. bring to a low boil. add Mustard. allow to simmer until it has reduced and the bubbles look a bit like fish eggs. Serve!
can be used with ANY meat as an over the top/dipping sauce.
can also be used as a sauce for dipping bread, cheese, veggies.
Thanks to my friend Andy Meyer for this recipe!
28 November, 2009
Brandy Dijon Creme Sauce
Posted by Tanya at 9:36 AM
Labels: Condiments, Dips, Sauces
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2 comments:
YAY! :D glad to see you put it on here so fast!
of course!
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