Hot Cognac SauceUser Submitted Recipe
8 Tbs. (1 stick) unsalted butter
Stir in, using heatproof spatula or wooden spoon:
1 cup sugar
1/4 cup Remy Martin Champagne Cognac
2 Tbs. Water
1/4 tsp. ground nutmeg
1/8 tsp. Salt
Melt butter over low heat in a small, heavy pan
Stir in, using heatproof spatula or wooden spoon: sugar, cognac, water, nutmeg and salt
Cook, stirring, until the sugar is dissolved and the mixture is blended. Remove from heat.
Whisk 1 large egg until frothy
Vigorously whisk the egg into the liquor mixture. Set the sauce over medium heat and, stirring gently, bring to a simmer. Cook until thickened, about 1 minute. The sauce will not curdle.
Serve at once, set aside at room temperature for up to 8 hours, or let cool and refrigerate for up to 3 days. Reheat over low heat, stirring. If the sauce separates, remove from heat and whisk in a little warm water.