Hot Cognac Sauce

With warm pumpkin pie or numerous other desserts, Epicurean, which is to say, simply divine


about 1 2/3 cups, 8 to12


8 Tbs. (1 stick) unsalted butter Stir in, using heatproof spatula or wooden spoon: 1 cup sugar ¼ cup Remy Martin Champagne Cognac 2 Tbs. Water ¼ teaspoon. ground nutmeg ⅛ teaspoon. Salt

Nutritional information

No nutrition information available


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.