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Champagne sauce recipe

Posted on Apr 25th, 2021
by Matthew
Categories:
  • Recipes

Champagne Sauce recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Champagne sauce recipe. Read more below.
Champagne sauce recipe, recipe Rating: 4.4
Number of votes:88



Ingredients

8 large eggs, yolk only
100 g sugar
250 ml dry sparkling wine or champagne

Instructions

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.


Preparation time:

ca. 40 min
Resting time:
ca. 5 hrs
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Famous stoll deli coleslaw recipe Champagne chicken recipe Champagne dessert with elderflower espuma recipe Champagne and raspberry gratin recipe


Reference: Champagne sauce recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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