Skip to content
H. Schønberg ErkenArkivet
NOENLog in

White wine sauce

A dessert sauce of sugar, egg yolks and white wine, whisked over a water bath until frothy and four times its original volume. From Erken's Stor kokebok (1949), p. 528.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 528 (falt i det fri)

Be the first to rate

About the dish

The book also mentions this sauce as an accompaniment to favourite pudding served cold.

How to make it

  1. 1

    Whisk

    Whisk the sugar and egg yolks for half an hour. Pour in the white wine.

  2. 2

    Heat over a water bath

    Pour the mixture into an enamelled pan and set it in another pan of boiling water. Whisk until frothy and risen to four times its volume. A narrow pan works best.

  3. 3

    Note

    Note: The egg is only heated over a water bath. Whisk until it reaches about 70–72 °C (160 °F) if serving to pregnant women, the elderly or children.

Changes from the original

Measures are converted to g and dl. A food-safety note on heating egg has been added.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 528)~76% of the text changedremovedadded
250 g sukker. gr. sukker 6 stk eggeplommer. 5 dl eggeplommer ½ l. hvitvin. Visp sukker Sukker og eggeplommer i en halv time. Hell i hvitvinen.. Hell blandingen vispes ½ time, ihelles hvitvinen. Has i en emaljert gryte og sett den gryte, som settes i en annen gryte med kokende vann. Visp vann; vispes til den det er skummende og har vokst vokset til det firedobbelte. En trang, trang eller smal gryte er best.. Merk: Saucen inneholder egg som bare varmes over vannbad. Visp til den holder ca. 70–72 °C hvis den skal serveres til gravide, eldre eller barn. best å bruke.

Note on Modernised

Mål er omregnet til g og dl. Sikkerhetsmerknaden om oppvarming av egg er lagt til.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which pan is best?
A narrow, tall pan.
How much should the sauce grow?
To four times its volume.
What does it go with?
The book mentions it with favourite pudding served cold.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!