Common Wine Sauce (Modern Version)

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Common Wine Sauce (modern version)

Makes 1 cup. Recipe is adapted from “Godey’s Lady’s Book” (1862) by Cynthia LeJeune Nobles.

3 tbls. butter

¼ cup sugar

1 cup sherry

½ cup brandy

½ tsp. grated lemon peel

¼ tsp. grated nutmeg

1 tbl. water

2 tsp. cornstarch

1. 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.