Brandy Sauce
In the legendary Banquets of the Nations (1911), the “England” menu features this dessert sauce, which would be perfect for the Plum Pudding previously featured on this site. A rich and decadent sauce, perfect for holiday desserts, this classic accompaniment combines the warmth of brandy and sherry with the bright citrus notes of lemon and orange. A touch of curaçao adds a unique flavor profile, and a pinch of mace provides a subtle spice. Adjust the sweetness with honey or agave syrup to your preference. The star of this sauce is the brandy, which offers a fruity note complemented by the oaky aroma of wooden casks. As brandy matures, its flavor profile becomes increasingly complex and refined; a younger brandy would work perfectly for this sauce, as it will be heavily mixed with other flavors.
- 8 ounces sherry
- 8 ounces brandy
- 8 ounces curaçao
- 1 lemon
- 1 orange
- 1 pinch mace
- Honey or agave syrup, to taste
A glass of sherry, the same of good brandy and curaçoa, a scrape of lemon peel, the same quantity of Seville orange peel, and a pinch of mace. Infuse this for ten days, shaking the bottle every day. Strain it, and add sufficient clarified syrup to sweeten.