What can I use brandy for in cooking?

Brandy is a versatile liquor that can be used to enhance the flavors of many dishes. Here are some of the main ways to cook with brandy and recipes to try.

Deglazing

One of the most common uses for brandy in cooking is deglazing. This technique involves pouring a small amount of brandy into a hot pan that has just been used to sear or roast meat. As the brandy simmers and evaporates, it helps loosen the browned bits stuck to the bottom of the pan. You can then use this flavorful liquid as the base for a sauce or gravy.

To deglaze with brandy:

• Cook protein (like chicken, beef, pork, or seafood) in a pan until well browned.
• Remove cooked protein and set aside.
• Pour 1/4 cup brandy into the hot pan and bring to a simmer, scraping up any browned bits.
• After about 1 minute, add broth or stock to the pan along with any sauce ingredients.
• Let the liquid reduce to desired consistency.
• Optional: Strain out any bits, adjust seasoning, and serve over protein.

This technique infuses the sauce with rich, concentrated flavors from the meat drippings and brandy.

Brandy Pan Sauce Recipe

Try this easy brandy pan sauce over steak, pork chops, or chicken:

• 1/4 cup brandy
• 1 cup beef or chicken broth
• 2 Tbsp butter
• 1 shallot, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

1. Cook protein in a skillet until done, remove from pan.
2. Deglaze hot pan with brandy, scraping up browned bits.
3. Add broth and simmer for 2-3 minutes until reduced slightly.
4. Whisk in butter until incorporated.
5. Stir in shallot and mustard, season with salt and pepper.
6. Pour sauce over protein to serve.

Flambéing

Flambéing is cooking with alcohol that is lit on fire before serving. The brandy is heated to high temperatures so some of the alcohol burns off. This imparts a depth of flavor while the flames create a dramatic presentation.

To flambé with brandy:

• Pour 1/4 cup brandy into a skillet or pan.
• Tilt the pan slightly to pool the brandy to one side.
• Carefully light the brandy with a long match or lighter.
• Let the flames burn off naturally, shaking the pan slightly if needed.
• Once flames subside, add other ingredients like broth, cream, or fruit.
• Bring to a simmer for 2-3 minutes to meld flavors.
• Pour over protein, desserts, or use as a sauce.

Safety tips for flambéing:

• Never pour alcohol from the bottle directly into a hot pan, the vapors could ignite.
• Make sure there are no hanging objects above the pan that could catch fire.
• Have a lid ready to extinguish the flames if needed.
• Don’t flambé under cabinets or smoke detectors.

Flambéed Cherries Jubilee

This classic dessert features cherries cooked tableside in flaming brandy sauce:

• 1 lb fresh cherries, pitted
• 1/4 cup brandy
• 1/4 cup brown sugar
• 1 tsp cornstarch
• Pinch cinnamon
• Vanilla ice cream

1. Combine brandy, sugar, cornstarch, and cinnamon in a skillet.
2. Heat over medium, stirring, until dissolved and bubbling.
3. Add cherries and cook until heated through, about 2 minutes.
4. Pour brandy mixture to the side of the pan and carefully ignite with a lighter.
5. Shake pan gently until flames subside.
6. Spoon cherries over ice cream and drizzle with sauce.

Marinades and Bastes

The bold flavor of brandy works well for marinating meats before cooking. It tenderizes while adding flavor. Use it to baste meats while grilling or roasting too. The alcohol helps the marinade penetrate deep into the meat. Here are some tips for using brandy in marinades:

• Use about 1/4 cup brandy per 1 pound of meat.
• Mix brandy with acidic ingredients like vinegar or citrus juice.
• Add herbs, spices, garlic, shallots, honey, or olive oil.
• Marinate meat for 2-12 hours in the fridge.
• Reserve some marinade to baste while cooking.
• Discard used marinade containing raw meat juices.

Brandy Steak Marinade

Marinate steaks or beef kabobs in this hearty brandy mixture:

• 1/4 cup brandy
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tsp pepper

1. Combine all ingredients in a zip top bag.
2. Add steak and marinate 2-4 hours.
3. Grill to desired doneness, basting with marinade.

Sweet and Savory Sauces

Brandy’s sweet, oaky flavor is wonderful for making quick sauces for chicken, pork, beef, or shellfish. Try these tips for adding brandy to flavorful pan sauces:

• Sauté shallots or garlic, then deglaze pan with brandy.
• Add broth, cream or demi-glace and simmer until thickened.
• Stir in 2-3 tbsp cold butter or cream cheese to finish.
• Flavor with herbs like thyme, rosemary or tarragon.
• Splash more brandy just before serving for brightness.

Brandy Mushroom Cream Sauce

Elevate pork chops or chicken with this easy brandy and mushroom pan sauce:

• 2 tbsp butter
• 12 oz mushrooms, sliced
• 3 shallots, minced
• 1/4 cup brandy
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp parsley, chopped
• Salt and pepper to taste

1. Melt butter in skillet over medium-high heat.
2. Add mushrooms and shallots. Sauté 5 minutes.
3. Pour in brandy and simmer 1 minute.
4. Stir in chicken broth and cream. Simmer until thickened, about 5 minutes.
5. Remove from heat and stir in parsley.
6. Season with salt and pepper.

Desserts

A splash of brandy is a delicious way to add sophisticated flavor to many desserts. The sweet, rich characteristics pair especially well with chocolate, caramel, apples, pears, and nuts. Here are tips for cooking with brandy in desserts:

• Use 2-3 tablespoons brandy in cake or brownie batter.
• Brush fruit tarts with brandy syrup before baking.
• Deglaze sauteed apples or pears with brandy and sugar.
• Use brandy-infused whipped cream as a topping.
• Soak sponge cake or pound cake with brandy syrup.
• Mix brandy into pastry cream or chocolate ganache.
• Stir a splash of brandy into ice cream.

Brandied Caramel Pears

Pears poached in a sweet brandy caramel sauce make an elegant fall or winter dessert:

• 4 firm pears, peeled, halved, cored
• 1 cup water
• 1 cup sugar
• 1/4 cup brandy
• 1 cup heavy cream
• 1 tsp vanilla

1. Combine water and sugar in saucepan. Bring to a boil.
2. Add pears and reduce heat to medium. Poach 10 minutes.
3. Remove pears to a plate. Add brandy and cream to pan. Simmer until reduced to a caramel sauce.
4. Add vanilla. Return pears to sauce and turn to coat. Serve drizzled with extra sauce.

Brandy Substitutes

If you don’t have brandy available, try substituting with one of these options:

Substitute	Ratio	Notes
Cognac	1:1	Most similar flavor profile
Apple cider	1:1	Not as sweet, adds fruitiness
White wine	1:1	Dry wine like chardonnay or sauvignon blanc
Sherry	1:1	Similar richness as brandy
Rum	1:1	Dark or spiced rum work best
Fruit juice	1:1	Like apple, grape, or orange juice
Chicken or vegetable broth	1:1	For savory dishes only

Keep in mind differences in flavor when substituting brandy in recipes. While not exactly the same, these swaps can work well in a pinch.

Storing and Handling Brandy

Follow these tips for properly storing leftover brandy and opened bottles:

• Store brandy in a cool, dry place away from direct light.
• Heat, light, and fluctuations in temperature can damage flavors.
• Once opened, brandy will remain good for 1-2 years stored properly.
• Transfer to a smaller bottle to minimize excess air exposure.
• If brandy smells or tastes unpleasant, it has likely oxidized and should be discarded.
• Look for a vintage date on the bottle indicating the year it was bottled.

Cooking Tips

Keep these additional tips in mind when cooking with brandy:

• Always cook with a brandy you enjoy drinking. The flavor will reduce down in cooking.
• In general, use cheaper, younger brandies like VS for cooking. Save costly, aged bottles for sipping.
• Heat brandy gently when adding to hot pans or sauces so the alcohol doesn’t burn off.
• Flambéing burns off some alcohol but infuses more flavor than regular simmering.
• Add a splash of brandy at the end for bright flavor versus simmering it in.

Popular Brandy Types

Brandy ranges widely in flavor profiles and quality. Here are some of the major types of brandy:

Type	Region	Flavor Notes
Cognac	France	Aged grape brandy, complex fruit and oak
Armagnac	Gascony, France	Lightly floral, fruit forward grape brandy
Calvados	Normandy, France	Apple brandy, bright fruit and acidity
Pisco	Peru, Chile	Clear grape brandy, fresh fruit and herbs
Grappa	Italy	Dry, sharper grape pomace brandy
Marc	France	Fruity grape pomace brandy, softer than grappa

These are just a sampling of the many regional brandy styles. Try several kinds to find your favorites to cook with.

Conclusion

With its sweet, woody, and slightly spicy notes, brandy is a versatile liquor for cooking. Use it to deglaze pans, flame desserts, and add rich flavor to meat. Splash it into sauces, cakes, poached fruit, and more. Just be sure to add it carefully to hot dishes so the delicate flavors don’t burn off. With so many ways to utilize its complex taste, keep a bottle on hand to elevate both savory and sweet recipes.