Brandy or Wine Sauce No. 2

The sauce can be made up to 2 hours ahead and held at room temperature. Whisk briefly before serving to restore the frothy texture. For longer storage, refrigerate for up to 3 days, then gently rewarm in a water bath while whisking to re-emulsify.

Store in an airtight container in the refrigerator for up to 1 week. The sauce will solidify when cold due to the butter content. To serve, place the container in a bowl of hot water and stir frequently until warmed through and smooth, about 5-8 minutes. Do not microwave as it may break the emulsion.