Recipes > Sauces & Spreads > Dessert Sauces > Sherry Sauces > Sherry Sauce

Sherry Sauce


  • 3 tablespoons butter
  • 1/2 cup sugar
  • 2 egg yolks well beaten
  • 3/4 cup cream
  • 3 tablespoons sherry wine
  • few grains salt
  • 1/8 teaspoon nutmeg


Cream butter, add sugar, egg yolks, salt and gradually the cream, stirring constantly. Cook over hot water until mixture coats the spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with nutmeg.


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Fifty-Two Sunday Dinners (1913).

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