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.