• 4 tbsps unsalted butter, (2 oz.)
  • 2 ounces all-purpose flour, (about 1/2 cup)
  • 1 pint milk
  • 2 ounces fine or superfine sugar, (4-1/2 tbsps)
  • 5 tablespoons brandy, or cognac


1. In a medium nonstick saucepan, melt the butter over medium heat. Add the flour, stirring quickly to create a thick, smooth paste. Cook for 1 minute, taking care not to let it burn.
2. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until a thick, smooth sauce forms; this will take 3 to 5 minutes. Take care not to have the heat too high or the base of the sauce may burn.
3. Once the sauce is formed, add the sugar and whisk a little more, until the sugar is completely dissolved. Lower the heat and gently cook for 5 minutes, stirring from time to time. Add the brandy or cognac, whisking into the smooth sauce.
4. Before serving, add a tiny drop of brandy or cognac, if you like, to live up the flavor. Serve the sauce poured over the top of individual slices of pudding.


This sauce does not have to be saved for Christmas. It is a good, basic, sweet, white sauce and it works well with many flavorings, both alcoholic and nonalcoholic.

To get the best marriage of flavors, always use the same liquor in the sauce that you have in your pudding. So, if the pudding was made with rum, you can substitute rum for the brandy.

The sauce is delicious served hot or cold, so don't worry if you don't have time to reheat it before drizzling over the pudding.
Brandy Sauce Variations

For a vanilla-brandy flavor, add 1 split and scraped vanilla bean to the sauce along with the sugar. Remove the vanilla bean before adding the brandy.

Add a dash of nutmeg for a light holiday spice flavor. 

How to Store Brandy Sauce

This dessert sauce can be made ahead of time. Cool and transfer to a bowl. Place a sheet of plastic wrap directly on the surface of the sauce to prevent it from forming a skin. Cover the bowl and place in the refrigerator where it will keep for one week.

For longer storage, the brandy sauce can be placed in an airtight container and frozen where it will last up to four months.

When ready to serve, simply reheat on the stovetop or in the microwave, taking care not to let it burn. If too thick, add a small amount of milk until you reach the desired consistency.


Elaine Lemm


8 servings
2 cups



European : Western : English



preparation times

• Prep: 10 Minutes
• Cook: 15 Minutes
• Total Time: 25 Minutes