Wine Sauce, No. 1 Recipe

Wine Sauce, No. 1 Recipe

History:
Wine sauce is a classic sauce that has been enjoyed for centuries. The use of wine in cooking dates back to ancient civilizations, where it was not only used as a beverage but also as an ingredient in various recipes. Wine sauces were particularly popular in European cuisines, where they were commonly paired with meats, poultry, and desserts.

Fun Facts:
- The ancient Romans were known for using wine in their sauces, and they would often reduce it with various spices and herbs to create rich and flavorful sauces.
- Wine sauces can be made using both red and white wine, depending on the desired flavor profile and the dish it is being paired with.
- Different types of wine can lend distinct flavors to the sauce, so feel free to experiment with different varieties to find your favorite combination.

Recipe:

Ingredients:
- 1/2 cup white wine
- 1 1/2 cups water
- 2 egg yolks
- 2 teaspoons white sugar
- Grated nutmeg or 3 small pieces of cinnamon bark
- Grated rind of half a lemon
- 1 teaspoon flour

Instructions:

1. In a double boiler, pour 1/2 cup of white wine and 1 1/2 cups of water. Bring it to a boil over medium heat.

2. While the wine and water are heating, in a separate bowl, beat the yolks of two eggs until they are light and frothy.

3. Add 2 teaspoons of white sugar, grated nutmeg or cinnamon bark, and the grated rind of half a lemon to the beaten egg yolks. You can choose to use either grated nutmeg or small pieces of cinnamon bark, or even add the grated rind of half a lemon to enhance the flavor of the sauce.

4. Gradually add 1 teaspoon of flour to the egg mixture, stirring continuously until it forms a smooth paste.

5. Once the wine and water mixture is boiling, slowly pour a small amount of the boiling liquid into the egg mixture while stirring constantly. This process, known as tempering, helps to gradually raise the temperature of the eggs and prevents them from curdling.

6. Once the wine and egg mixture is well combined, return it to the double boiler and continue to stir until the sauce begins to coat the back of a spoon. This will take approximately 5-7 minutes. Be sure to stir constantly to prevent the sauce from scorching.

7. Once the sauce has thickened to your desired consistency, remove it from heat and let it cool slightly before serving.

8. Wine Sauce, No. 1 is now ready to be served. It is commonly served over desserts like fruit tarts, cakes, or puddings, but can also be enjoyed with poultry or pork dishes.

Similar Recipe Dishes:
- Wine sauce can be used as a base for other sauces like Bordelaise sauce, which incorporates red wine, shallots, and bone marrow for a richer flavor.
- Beurre blanc, a classic French sauce, is made by emulsifying butter into a reduction of white wine and vinegar. It pairs perfectly with fish and seafood dishes.
- Zabaglione is a delightful Italian dessert sauce made with egg yolks, sugar, and sweet wine. It is usually served warm over fresh fruit or desserts like sponge cake.

Note: When using wine in cooking, it is important to choose a wine that you would enjoy drinking, as the flavors will be concentrated in the sauce. Additionally, make sure to cook the sauce thoroughly to evaporate any alcohol content if you prefer a sauce without alcohol.