brandy or 1 teaspoon brandy extract

Brandy is a distilled spirit produced by fermenting fruit juice (traditionally grapes) and distilling the resulting wine, typically containing 35–60% alcohol by volume. The term derives from the Dutch "brandewijn" (burnt wine), reflecting the heating process essential to distillation. The spirit is aged in wooden casks, which impart color, tannins, and complex flavors ranging from fruity and floral to oaky and spiced. Premium brandies, such as Cognac (from the Cognac region of France) and Armagnac, are protected appellations with strict production standards. Brandy extract is a concentrated flavoring agent derived from brandy, typically diluted in alcohol and water, used to impart brandy's characteristics to dishes without the alcohol content that cooking may not fully evaporate.

Brandy encompasses a broad category; grape-based brandies are most common, but fruit brandies (eaux de vie) made from apples, pears, plums, and berries also exist and offer distinct flavor profiles.

Brandy is used extensively in classical French and European cuisine for flambéing, deglazing pans, and enriching sauces, particularly in preparations of meat, poultry, and seafood. It appears in desserts such as fruit compotes, cakes, and custards, where its warmth and complexity enhance sweetness. Brandy extract serves as a cooking substitute when alcohol content is undesirable or when the flavor is needed without the liquid component; it is commonly used in baking, custards, and sauces. The spirit's versatility extends to marinades, reductions, and as a component of glazes. Both forms should be added early in cooking to allow flavors to meld, though brandy extract, being more concentrated, requires proportional reduction in quantity.