Here are the basic hard sauses,
HARD SAUCE
Makes 1 cup
5 tablespoons, unsalted butter
1 cup, powdered sugar
1/2 teaspoon, vanilla
Cream the butter (beat with flat paddle until creamy), then slowly add the sugar, beating well until creamy and pale yellow in color. Add the vanilla and blend in. Refrigerate until needed. Serve cool - but not chilled.
VARIATIONS:
Brandy or wine hard sauce: add 2 tablespoons, brandy - or 3 tablespoons, Sherry or Madeira wine (vanilla may be omitted)
Lemon Hard Sauce: add 1 tablespoon, fresh lemon juice and 1 tablespoon of lemon zest (omit vanilla if desired)