Traditional Brandy Butter Sauce is a traditional British recipe for a classic Christmas sauce made from a blend of butter, flour and milk sweetened with sugar and flavoured with brandy or rum. The full recipe is presented here and I hope you enjoy this classic British version of: Traditional Brandy Butter Sauce.
This is the traditional brandy/dark rum butter sauce, made from a flour and butter roux, just as my grandmother would make it. Typically, I copy my mother for my brandy butter and use cornflour (cornstarch). See here for my menyn melys (Welsh brandy butter sauce, literally ‘sweet butter’) . However, with cornflour getting harder to find, I think it’s useful to have this more traditional version as a standby. Personally, I would use brandy in this, but if you prefer dark rum or even whisk(e)y… go for it, I say.
Ingredients:
75g (3/8 cup) butter
60g (1/2 cup) plain flour
570ml (2 1/3 cups) milk
4 tbsp brandy or dark rum
50g (1/4 cup) caster sugar
Freshly-grated nutmeg
Method:
Melt the butter in a small saucepan, and whisk in the flour. Cook for 2 minutes, stirring constantly and then whisk in the milk. Bring the mixture to a boil, stirring constantly, then reduce to a simmer and cook gently for 10 minutes.
Stir in the brandy (or rum) along with the sugar, pour into a serving jug, garnish with a grating of ginger and serve hot with Christmas pudding.
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