Equipment
* optional
Ingredients
The Base Roux
- 60 g unsalted butter, chilled
- 60 g all-purpose flour, sifted
Liquid Emulsion
- 520 ml whole milk, room temperature
- 50 ml heavy cream, room temperature
Aromatics and Finish
- 50 g caster sugar
- 75 ml brandy
- 5 g vanilla bean paste
- 1 g sea salt
Nutrition (per serving)
Method
Place the heavy-bottomed saucepan over medium-low heat and melt the butter until it begins to foam slightly, approximately 65°C/149°F.
Add the sifted flour to the butter. Whisk continuously for 3 minutes to create a 'blonde' roux. The mixture should smell slightly nutty but must not turn brown.
Slowly incorporate the milk and cream by adding roughly 50ml at a time. Whisk vigorously after each addition until the liquid is fully emulsified before adding more.
Bring the sauce to a gentle simmer (around 85°C/185°F). Reduce heat to low and cook for 10 minutes, stirring frequently with a silicone spatula to prevent scorching on the bottom.
Remove the pan from the heat. Whisk in the caster sugar, sea salt, vanilla bean paste, and brandy until the sugar has completely dissolved and the sauce is glossy.
For a professional finish, pass the sauce through a fine-mesh sieve into a warmed serving jug. Serve immediately while hot.
Chef's Notes
- The quality of brandy is paramount; a VSOP (Very Superior Old Pale) provides the necessary oak and vanilla notes that a cheaper cooking brandy lacks.
- If the sauce becomes too thick during the 10-minute simmer, thin it with a tablespoon of extra milk until the desired consistency is reached.
Storage
Refrigerator: 72 hours — Store with cartouche (parchment paper) touching the surface to prevent skin formation.
Reheating: Gently warm in a bain-marie or heavy-bottomed saucepan over low heat, whisking constantly to restore the emulsion.
