Grape Sauce

Name: Grape Sauce
Yield: About 1 cup
Cuisine: United States
Ingredients: 2 egg yolks, lightly beaten; ½ teaspoon salt; 1 cup Chicken or Fish Stock; 1 cup Chicken or Fish Stock; ½ teaspoon freshly ground white pepper; ½ cup seedless grapes; 1½ teaspoons lemon juice; 2 tablespoons all-purpose flour; 2 tablespoons melted butter

Preparation info

About
1 cup

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 tablespoons melted butter
1½ teaspoons lemon juice
2 tabl

Americas
United States
Sauce
New York

Method

Combine the butter and lemon juice, blend in the flour, and stir in the stock. Bring the mixture to a boil, stirring, and simmer for two minutes.
Pour some of the hot liquid onto the egg yolks. Mix well and return to the pan. Reheat, but do not boil. Stir in the salt, pepper and grapes. Serve over white fish or boiled poultry.