Editing Brandy (section)

===Culinary uses===
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Brandy is a common [[deglazing (cooking)|deglazing]] liquid used in making [[pan sauce]]s 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]], [[Hard sauce|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.<ref name=eb/> 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.<ref>{{cite book |last1=McGee |first1=Harold |title=On Food and Cooking |date=23 November 2004 |publisher=Scribner |isbn=9780684800011}}</ref>