Egg Sauce for Puddings
- 1 heaping Tbsp butter
- 4 heaping Tbsps white sugar
- 2 egg yolks, very lightly beaten
- 3 egg whites, very lightly beaten
- 12 Tbsps cooking wine
Warm the butter until it is a little soft but not melted. Slowly stir in the sugar until it is creamed. Stir the beaten yolks and whites into the butter and sugar.
Bring the cooking wine to a boil. Pour it hot to the point of boiling over the mixture. Stir all together. When thoroughly mixed, boil on the stove for 2-3 minutes, stirring all the time.
Serve in a sauce boat.
Bring the cooking wine to a boil. Pour it hot to the point of boiling over the mixture. Stir all together. When thoroughly mixed, boil on the stove for 2-3 minutes, stirring all the time.
Serve in a sauce boat.
Submitted by Mar 16, 2010
15 min
30 min
45 min