Recipes > Sauces & Spreads > Dessert Sauces > Sherry Sauces > Sherry Wine Sauce, No. 3

Sherry Wine Sauce, No. 3


  • 1 tablespoonful butter
  • 1 teaspoonful flour
  • 1 cup sherry wine
  • 2 tablespoonfuls sugar
  • yolks of 4 eggs


Melt the butter in a small saucepan; add the flour; when well mixed add the sherry wine, sugar and the yolks; stir briskly until the sauce is on the point of boiling; then instantly remove and serve with plum or bread pudding.


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Desserts and Salads (1920).

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