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Eggnog Sauce

Chef.at.Home's picture
Ingredients
  Egg yolks 2
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1 Tablespoon
  Salt 1 Dash
  Heavy cream 2 Tablespoon
  Butter 4 Tablespoon, softened
  Brandy 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
Directions

1. Beat yolks and sugar till thick and lemon-colored in medium-size, heavy saucepan; stir in flour, salt and the 2 tablespoons cream.
2. Cook slowly, adding butter or margarine, 1 tablespoon at a time, stirring-constantly, 10 minutes, or until butter melts and sauce thickens. Remove from the heat; add brandy; cover; chill.
3. Beat remaining cream till stiff in a small bowl; fold into chilled egg mixture.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Melted
Dish: 
Sauce

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