An Excellent Wine Sauce For Puddings
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📝 Description
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🥘 Ingredients
The yolks of 4 eggs, 1 teaspoonful of flour, 2 oz. of pounded sugar, 2 oz. of fresh butter, 1/4 saltspoonful of salt, 1/2 pint of sherry or Madeira.
👨🍳 Method
Put the butter and flour into a saucepan, and stir them over the fire until the former thickens; then add the sugar, salt, and wine, and mix these ingredients well together. Separate the yolks from the whites of 4 eggs; beat up the former, and stir them briskly to the sauce; let it remain over the fire until it is on the point of simmering; but do not allow it to boil, or it will instantly curdle. This sauce is delicious with plum, marrow, or bread puddings; but should be served separately, and not poured over the pudding.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's wine sauce this week, and I must admit, I was a bit nervous about the egg yolks and heat. But the magic of this recipe is that it's a breeze to make, and the result is surprisingly rich and velvety. The real delight came when I poured it over a humble bread pudding. The sherry (I used a mid-range one) added a depth of flavor that elevated the entire dish. I found that the key is to keep the sauce moving over low heat, preventing any curdling. The result was a silky, boozy sauce that would make any weeknight cook feel like a gourmet. Serve it on the side, as Mrs. Beeton suggests, for a touch of elegance.
