Brandy
Culinary uses

Brandy is a common deglazing liquid used in making pan sauces for steak and other meat. It creates a more intense flavour in some soups, notably onion soup.

In English Christmas cooking, brandy is a common flavouring in traditional foods such as Christmas cake, brandy butter, and Christmas pudding. It is also commonly used in drinks such as mulled wine and eggnog, drunk during the festive season.

Brandy is used to flambé dishes such as crêpe Suzette and cherries jubilee while serving. Brandy is traditionally poured over a Christmas pudding and set alight before serving. The use of flambé can retain as much as 75% of the alcohol in the brandy.
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