I tried my hand at this vintage wine sauce, and I must say, it was a delightful journey back in time. The process was simple enough, but the result was far more elegant than I expected from such humble ingredients. I found the lemon peel and candied citron added a surprising brightness that cut through the richness of the sherry and eggs, creating a harmonious balance of flavors. This sauce is perfect for the comfort-seeker in me, especially on a chilly evening. I can imagine it warming up a simple steamed pudding, turning an ordinary dessert into something extraordinary. The key, as the recipe warns, is to avoid boiling the mixture, which I found was easier said than done, but the reward was a velvety sauce that was worth the careful stirring. I'll definitely be making this again, perhaps with a modern twist like a splash of orange liqueur for added depth.