What is the red wine sauce thickened with?

With 10 g sago flour, which is first stirred into 2 tablespoons of cold water and then added to the boiling wine. The sauce is then given a boil.

When should the cognac be added?

Right at the end, after the sauce has had its final boil. 2 tablespoons of cognac are used.

How much sugar should I use?

The recipe gives no amount — sugar is added to taste along with the red wine (4 dl) before the boil.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 501. It is a dessert sauce for about 6 servings and takes only about 10 minutes.

Red Wine Sauce

Name: Red Wine Sauce
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 4 dl red wine; sugar (to taste); 10 g sago flour (or potato starch/cornstarch); 2 tbsp cognac; 2 tbsp cold water (for stirring the flour)

Erken's red wine sauce (1914): 4 dl red wine brought to a boil with sugar to taste, thickened with 10 g sago flour stirred into cold water, given a boil, and finished with 2 tbsp cognac.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 501 (falt i det fri)

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About the dish

A simple thickened red wine sauce from "Dessert Sauces" in Erken's "Stor kokebok" (1914), used with puddings, mousses, and fruit desserts.

How to make it

1
Bring to a boil
Bring the red wine and sugar to taste to a boil.
2
Thicken
Stir the sago flour into 2 tablespoons of cold water and thicken the sauce with it.
3
Finish
Give the sauce a boil and stir in the cognac.

Changes from the original

Measurements converted to deciliters and grams. The amount of sugar is not stated in the original ("to taste") and is therefore given without an amount. Sago flour can be replaced with potato starch/cornstarch.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 579) → 1914 (proofread, p. 501)~44% of the text changedremovedadded

4 del. rødvin sukker 10 gr. ~~potetesmel~~ sagomel 2 ~~spiseskjeer konjakk.~~ spiseskeer konjak. Rødvin og sukker efter smak ~~gis~~ gives et opkok, jevnes med ~~potetesmelet,~~ sagomelet, utrørt med 2 ~~spiseskjeer~~ spiseskeer koldt ~~vann.~~ vand. Sausen ~~gis~~ gives et opkok, og ~~konjakken has~~ konjaken haves i.

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Frequently asked questions

What is the red wine sauce thickened with?: With 10 g sago flour, which is first stirred into 2 tablespoons of cold water and then added to the boiling wine. The sauce is then given a boil.
When should the cognac be added?: Right at the end, after the sauce has had its final boil. 2 tablespoons of cognac are used.
How much sugar should I use?: The recipe gives no amount — sugar is added to taste along with the red wine (4 dl) before the boil.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 501. It is a dessert sauce for about 6 servings and takes only about 10 minutes.

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