A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Beat butter and sugar to a cream
Add the whites of the eggs, one at a time, unbeaten
Add the wine or brandy
Place the bowl in hot water and stir till smooth and frothy
Modern guidance to help you succeed with this vintage recipe
This is a classic emulsified dessert sauce where mechanical action (beating) suspends fat droplets in a sugar-water matrix. The egg whites provide albumin proteins that stabilize the emulsion and create foam when warmed and agitated. Heating the mixture in a bain-marie (water bath) gently warms the butter without breaking the emulsion, while the alcohol from the wine or brandy adds flavor and slightly lowers the freezing point for a silkier texture when served.
The sauce can be made up to 2 hours ahead and held at room temperature. Whisk briefly before serving to restore the frothy texture. For longer storage, refrigerate for up to 3 days, then gently rewarm in a water bath while whisking to re-emulsify.
Store in an airtight container in the refrigerator for up to 1 week. The sauce will solidify when cold due to the butter content. To serve, place the container in a bowl of hot water and stir frequently until warmed through and smooth, about 5-8 minutes. Do not microwave as it may break the emulsion.
AI-generated tips from Chef Cecil's culinary database
The sauce can be made up to 2 hours ahead and held at room temperature. Whisk briefly before serving to restore the frothy texture. For longer storage, refrigerate for up to 3 days, then gently rewarm in a water bath while whisking to re-emulsify.
Store in an airtight container in the refrigerator for up to 1 week. The sauce will solidify when cold due to the butter content. To serve, place the container in a bowl of hot water and stir frequently until warmed through and smooth, about 5-8 minutes. Do not microwave as it may break the emulsion.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
