Common Wine Sauce (Modern Version) Cynthia LeJeune Nobles October 03, 2012 0 Comments Related Stories A battle for food Common Wine Sauce (modern version)Makes 1 cup. Recipe is adapted from “Godey’s Lady’s Book” (1862) by Cynthia LeJeune Nobles.3 tbls. butter¼ cup sugar1 cup sherry½ cup brandy½ tsp. grated lemon peel¼ tsp. grated nutmeg1 tbl. water2 tsp. cornstarch1. Melt butter in a heavy saucepan over low heat. Add sugar and stir until dissolved.2. Add sherry, brandy, lemon peel and nutmeg. Boil over medium-high heat until mixture is reduced to 1 cup, about 10 minutes.3. Mix water and cornstarch in a small bowl and whisk into sauce. Boil briskly 1 minute, stirring constantly. Cool slightly before serving.