Broken Sauce

I've made brandy cream sauce many times over the last 20 years with no problem. Then, the last time I made it, it separated. Tasted good, looked really bad. Looked in the Joy of Cooking and On Food and Cooking but did not find specific, easy instructions on how to rescue a broken sauce. I'm making it again tonight. Help! (just in case...)

Sauce is made from equal parts beef stock, brandy and heavy cream.

TIA

Did you google? I found this quite easily.

To fix a broken cream sauce, take ½ cup of heavy cream and reduce it down to 1/3 of its original volume. Slowly drizzle in the curdled sauce while whisking vigorously. This should bring the sauce right back to its creamy, silky consistency.
Source: http://www.cheftalk.com/content/display ... icleid=207

BTW: How fresh was your cream?