Wine Sauce
No ratings yet
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- a pound of fine white sugar
- a pound of sugar
- a gill of brandy
- a pound of sweel butter
- Cream
- Nutmeg
- a wineglass of wine
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Beat quarter of a pound of sweel butter to a cream, add gradually to it quarter of a pound of fine white sugar and a wineglass of wine, with half a nutmeg grated ;
- continue to beat it until it is light and white, t^ien mould it in a neat form and serve.
- Brandy Sauce.
- — Make as directed for winesauce, substituting brandy for wine.
- Liquid Brandy or Wine-sauce.
- — To quarter of a pound of butter put a quarter of a pound of sugar and a gill of brandy ;
- grate half a nutmeg into it, make it hot and serve.
- Or it may be beaten well toijether and served cold.
Plating
Cookware for this recipe
-
Chef's knife
-
Grater