Sherry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg yolks
- 100 g powdered suar
- 100 ml sherry, cream
- 200 g sweet cream
Print Recipe
Pin Recipe Instructions
- Mix the egg yolks with the powdered sugar with a whisk and beat in a water bath until it has become a thick mass.
- Now add the sherry slowly, stirring constantly, until the sauce is creamy.
- Whip the cream until stiff.
- Place the sherry cream in ice water and stir until it is cold.
- Then fold the whipped cream into the sherry cream.
- Tastes excellent with pork or beef medallions or with cold roasts.
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