Flambéing with Brandy

Flambéing - igniting alcohol added to a hot pan - is used in classical sauce cookery to burn off harsh raw alcohol while preserving the aromatic compounds that give brandy its character. In a peppercorn sauce, a splash of brandy is added to the caramelised shallots and peppercorns, then either ignited or reduced rapidly over high heat before white wine and white wine vinegar are added. The result is a rounded, complex flavour with warmth rather than rawness. Home cooks should stand back if igniting the pan, tilt it away from the body, and never add brandy directly from the bottle over a live flame.