Wine Sauce
Source of Recipe
"The Paprikas Weiss Hungarian Cookbook", by Edward Weiss with Ruth Buchan
Recipe Introduction
This sauce goes well with the Rice Squares recipe posted under Ethnic-Europe. It also goes well with plain cake, fresh berries of all kind, or puddings. Use a sweet white wine for this sauce. See suggestions in recipe.
-(Bor martas)
2 cups white wine
6 egg yolks
3/4 cup sugar
rind (grated) -- of 1 lemon
UTENSILS:
double boiler
wire whisk
FOR SERVING:
sauceboat
Put all the ingredients in the top of a double boiler. Keeping the water in the bottom part barely simmering, stir the sauce continuously until it has thickened.
Remove from the heat immediately. Take care not to overcook this delicious sauce or the taste of the wine will be spoiled and the egg yolks may scramble. Serve the
sauce hot or at room temperature.
Delicious sauce for fresh berries, sponge cake, or puddings. Almost a zabaglione, this can be used in the same way.
Judi's note: Serve this sauce with Rice Squares (see separate recipe under Ethnic-Europe) or the above suggestions. I would use a white wine that has a slightly
sweeter taste. A Riesling would be a good choice or if you like a sweeter sauce, Semillion or Muscat is good too.
Makes 6 servings
Categories: Sauces (Dessert)
Recipe typed for you by Judi Mae Phelps.
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