How long should the egg yolks and sugar be whisked?

For 20 minutes, before the wine, water, grated lemon zest and a little lemon juice are added.

Can I use something other than white wine?

Yes. The recipe calls for 1/2 liter of white wine, or 1 1/4 dl Madeira mixed with 1 1/4 dl water.

How do you make rum sauce from the same recipe?

The same method, but use 2 dl water and 1 sherry glass of rum instead of the wine.

Why must the sauce be served at once?

It is whisked over heat until it becomes thick and foamy — the foam collapses if left to stand, so it is served straight from the pot.

Wine Sauce

Erken's wine sauce (1914): egg yolks and sugar are whisked for 20 minutes, then white wine (or Madeira and water), grated lemon zest and lemon juice are added, and the mixture is whisked over heat until thick and foamy. Serve at once. Variation with rum. This is a classic foamy wine sauce of the sabayon type.

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

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About the dish

From the chapter "Dessert sauces" in Henriette Schønberg Erken's "Stor kokebok" (Great Cookbook, 1914). A classic foamy wine sauce of the sabayon type, served with puddings and molded desserts.

How to make it

1
Whisk the egg foam
Whisk the egg yolks and sugar vigorously for 20 minutes until the mixture is pale and airy.
2
Add wine and lemon
Add the wine (or the Madeira and water), the grated lemon zest and a little lemon juice.
3
Heat it up
Pour the mixture into a pot and whisk over low heat until the sauce becomes thick and foamy. It must not boil.
4
Serve
Serve the sauce at once, warm.
5
Variation: rum sauce
Make it the same way, but use 2 dl water and 1 sherry glass (about ½ dl) rum instead of the wine.

Changes from the original

Measurements have been converted to modern units (deciliters, grams, tablespoon/teaspoon). The quantity of white wine is interpreted as ½ liter. The steps are written in modern language and divided into numbered stages.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 501) → 1949 (korrekturlest, s. 577)~49% av teksten endretfjernetlagt til

5 ~~eggeblommer~~ eggeplommer 125 gr. sukker 1/2 l. hvitvin eller 1 ~~1/4~~ 3/8 del. madeira og 1 1/4 del. ~~vand~~ vann 1 ~~citron. Eggeblommerne~~ sitron. Eggeplommene og sukkeret vispes i 20 minutter, vinen, ~~vandet,~~ vannet, revet ~~citronskal~~ sitronskall og litt ~~citronsaft tilsættes, heldes~~ sitronsaft tilsettes, helles i gryte og vispes over ~~ilden,~~ varmen, til sausen blir ~~tyk~~ tykk og skummende. Serveres straks. ~~Rumsaus tillages paa samme maate med 2 del. vand og 1 sherryglas rum.~~

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Frequently asked questions

How long should the egg yolks and sugar be whisked?: For 20 minutes, before the wine, water, grated lemon zest and a little lemon juice are added.
Can I use something other than white wine?: Yes. The recipe calls for 1/2 liter of white wine, or 1 1/4 dl Madeira mixed with 1 1/4 dl water.
How do you make rum sauce from the same recipe?: The same method, but use 2 dl water and 1 sherry glass of rum instead of the wine.
Why must the sauce be served at once?: It is whisked over heat until it becomes thick and foamy — the foam collapses if left to stand, so it is served straight from the pot.

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