Champagne sauce recipe
Champagne Sauce recipe
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|8 large||eggs, yolk only|
|250 ml||dry sparkling wine or champagne|
Beat the egg yolks until thick. Add the sugar a little at a time and continue beating until very thick. You can substitute the plain sugar with homemade vanilla sugar.
Turn the mixer down to low and add the sparkling wine, taking care to mix thoroughly from the bottom of the bowl.
Transfer into a large microwave bowl or jug. Microwave on full power for two minutes. As soon as the two minutes are up whisk the sauce very briskly.
Return to the microwave and heat at 30 second intervals, beating like mad in between. This is vital as the mixture will otherwise curdle. Make sure you are not distracted at this stage.
When the mixture has thickened, transfer the bowl to the counter and leave it there to cool. Every time you pass the bowl, give it a whisk. This ensures that the mixture does not separate. This only applies if you are serving the sauce cold.
When the mixture is cold, cover with cling wrap and refrigerate until needed.
Served hot or cold. Also outstanding with fresh strawberries or raspberries.
Note:All microwave times are based on a 600 Watt microwave oven. Shorten if you have a more powerful one.
ca. 40 min
ca. 5 hrs
Grade of difficulty:
Calories per portion:
Reference: Champagne sauce recipe
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