WINE SAUCE, No. 1
This classic wine sauce recipe offers a delicate balance of sweet and savory flavors, perfect for elevating simple dishes. The combination of white wine, water, and egg yolks creates a creamy, rich texture, enhanced by subtle hints of nutmeg or cinnamon. This sauce is a delightful accompaniment to both sweet and savory dishes, adding a touch of elegance to any meal.
Ingredients
- 1/2 cup White wine
- 1 1/2 cups Water
- 2 units Egg yolks
- 2 teaspoons White sugar
- 1/4 teaspoon Grated nutmeg (Quantity estimated (not specified in original recipe))
- 3 small pieces Cinnamon bark
- 1/2 unit Grated lemon rind
- 1 teaspoon Flour
Instructions
- 1In a double boiler, combine the white wine and water. Bring to a gentle simmer over medium heat. (175°F / 80°C)
- 2In a separate bowl, whisk the egg yolks very lightly. Add the white sugar, grated nutmeg (or cinnamon bark, or lemon rind) and flour. Whisk until smooth.
- 3Gradually add the simmering wine mixture to the egg mixture, pouring a little at a time while stirring constantly. Return the combined mixture to the double boiler and stir continuously until the sauce thickens enough to coat the back of a spoon. (175°F / 80°C)