Advertisement
Cognac Sauce
- About
1½ cups
- Difficulty
Easy
Published 1966
Ingredients
4 ½ cup ½ cup
Method
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe