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