Hi - thank you for your answers - this was for the Broccoli/Parmesan soup recipe and I made it previously with Dalwhinnie scotch - too strong. In the end I deglazed with Ste.Germaine and it was really good. I will have to stock up on cognac or brandy as I had neither. Thanks!!
Agree with Lisa. Also, if baking or dessert sauce & need an amt, vanilla or other extract. Or any liquor whose flavor you like. If savory, avoid sugary liqueur. If you want to avoid alcohol, options include water, bouillon, vinegar - depending on the dish.
What is the recipe? What else do you have in your liquor cabinet? Cognac is a French grape brandy. Generally you could sub any other brandy. I rarely cook with Cognac as it's quite pricy. Good old E&J brandy has good flavor at a fraction of the price.
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