Category: Flavoring - Flambé - Sauces
From the Dutch "brandewijn" signifying "burned wine ", Brandy is an amber coloured eau-de-vie derived from the natural alcoholic fermentation and distillation of wines. Chef Louis Brandy, flavours marinades and enhances sauces. It is also one of the preferred alcohols to flambé your dishes.
For professional use only.
- Dublin bay prawn flambed with Brandy
- Beef medallion with a Brandy and pepper cream sauce
- Sugar coated chestnuts in Brandy