Wine Sauce
- 1/4 lb butter
- 1 heaping Tbsp flour
- 1 heaping cup sugar (light brown sugar makes a richer sauce than white)
- 2 ounces boiling water
- 4 ounces cooking wine
- Nutmeg, grated
Melt the butter in a saucepan. Slowly stir in the flour. When smooth, add sugar and stir thoroughly together. Pour in boiling water. Stir all the time on the stove until it boils and is clear. Set it aside in a vessel of boiling water until you are ready to use it.
The sauce is much better and clearer if it is made an hour before it is to be used, kept hot by setting the saucepan in a larger pan of boiling water.
When ready to serve, add the cooking wine and stir it in well. Pour into a sauce tureen and grate nutmeg across the top. Serve.
The sauce is much better and clearer if it is made an hour before it is to be used, kept hot by setting the saucepan in a larger pan of boiling water.
When ready to serve, add the cooking wine and stir it in well. Pour into a sauce tureen and grate nutmeg across the top. Serve.
Submitted by Mar 16, 2010
15 min
30 min
45 min