Cognac Sauce

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Preparation info

  • About

    1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 egg yolks
  • ½ cup sugar
  • ½ cup cognac
  • ½ cup heavy cream


  1. 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.

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

  3. When ready to serve, whip the cream and fold it into the cognac mixture.

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