Wine Foam Sauce – Woisoß
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg yolks
- 50 grams sugar
- 1 teaspoon cornstarch
- 0.5 ½ lemon (s), organic
- 250 ml white wine, but also works with red wine
- 2 egg whites
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff and chill.
- Mix the egg yolks with sugar, cornstarch, lemon juice and zest in a saucepan. Add the white wine and heat over medium heat for 10 to 15 minutes. Keep beating with the whisk or, even better, with the electric whisk, until a thick, foamy mass is formed. The mixture must not boil, otherwise the egg yolk will curdle.
- Let the soup cool down and fold in the egg whites just before serving.
- Again a classic from my childhood. We have wake-up cuts or poor knights and compotes.
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