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Weinschaum Sauce - Sweet or Savory


Weinschaum Sauce - Chaudeau

Weinschaum Sauce - Chaudeau


Make a Weinschaumsoße (aka Chaudeau) to top your next cake. Traditionally made with white wine, sugar and egg yolks and cooked in a double boiler, this sauce is a tart counterpoint to bread puddings, fruit compotes, cakes and dumplings. You can also serve it over or under fruit as a stand-alone desert.

Turn this into a savory sauce for casseroles and schnitzel by omitting the sugar and adding a little salt, pepper and any herbs you like.

See larger image

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 - 4 servings


  • 2 egg yolks
  • 2 - 3 T. powdered sugar
  • Pinch salt
  • 1/2 c. white wine, semi dry
  • Optional - Eierlikör or flavored liqueur


Set up a double boiler and bring water in the bottom to a boil.

In the top of the double boiler, mix the egg yolks with the powdered sugar and salt, then slowly pour in the wine, whisking all the while, until you have a thin liquid with no lumps.

Place the wine mixture over the gently boiling water and whisk. The sauce will become frothy and start to warm up.

Keep whisking until the sauce thickens and no soupiness (see "not done" picture) can be seen when whisking through to the bottom of the pan (see "done" picture).

Remove the top of the double boiler from the bottom and keep stirring as it cools. Serve lukewarm.

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