Sherry Sauce

Preparation info
  • Makes

    3 cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

If you cook sauce over direct heat, let it come just to a boil


  • 2 eggs
  • 2 c. sugar
  • 1 c. sherry wine


  • Beat eggs well in top of double boiler. Add sugar and mix. Stir in sherry and butter. Cook over simmering (not boiling) water, stirring constantly until smooth and thickened. Serve hot.