Saveur

Photo: Ben Fink

MAKES 1 1⁄2 CUPS

This rich, booze-laced butter goes with Christmas Pudding and can be sweetened with confectioners' or brown sugar and flavored with whiskey, rum, or vanilla extract. It can be refrigerated, so that its soft, pillowy texture hardens (which explains why it's also known as hard sauce).

12 tbsp. room-temperature unsalted butter
3⁄4 cup sugar
4 tbsp. brandy

1. Beat butter and sugar together in a mixing bowl with an electric mixer on medium speed until light and fluffy.

2. Add brandy and beat until thoroughly combined. Transfer to a serving bowl and serve at room temperature, or refrigerate until hard, then serve.

This article was first published in Saveur in Issue #80