Name: Cognac Sauce
Yield: About 1½ cups
Cuisine: United States
Ingredients: ½ cup cognac; ½ cup sugar; 4 egg yolks; ½ cup heavy cream

Put the egg yolks and sugar in a saucepan and set the saucepan in a skillet of barely simmering water. Or use a double boiler. Beat with a rotary beater or portable electric mixer until egg yolks are thick and lemon-colored.

Add the cognac gradually, beating constantly. When the sauce is thickened, chill it.

When ready to serve, whip the

Cognac Sauce

Ingredients

Method

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