Equipment
Ingredients
Main
- 55 g butter
- 55 g flour
- 570 ml milk
- 60 ml brandy
- 55 g sugar
Nutrition (per serving)
Method
Melt the butter in a small saucepan over low heat.
Whisk the flour into the melted butter and cook for 2 minutes to create a roux.
Add the milk gradually, whisking constantly to maintain a smooth consistency.
Increase the heat to medium and bring the mixture to a boil (100°C/212°F).
Reduce the heat and simmer (approximately 85°C/185°F) for 10 minutes, stirring constantly until thickened.
Remove the pan from the heat and stir in the brandy and sugar.
Serve the sauce immediately while hot.
Chef's Notes
- For the smoothest sauce, ensure your roux is well-cooked but not browned. This prevents a raw flour taste and provides a neutral base for the brandy flavor.
- Gradually whisking in the milk is crucial. Adding it too quickly can lead to lumps. If lumps do form, a quick pass with an immersion blender can often save the sauce.
- Don't over-boil the sauce after adding the milk; a gentle simmer is sufficient to thicken. Over-boiling can scorch the milk and affect the texture.
- Taste and adjust the sugar if you prefer a sweeter sauce, but remember it's meant to complement, not overpower, the dessert.
- If serving later, gently reheat the sauce over low heat, stirring constantly. Avoid boiling, which can cause it to break or become grainy.
Storage
Refrigerator: 3 days — Store in an airtight container with plastic wrap pressed against the surface to prevent a skin from forming.
Freezer: 1 month — Texture may become slightly grainy upon thawing.
Reheating: Gently reheat in a saucepan over low heat, whisking in a splash of milk if the sauce is too thick.
