Sherry Sauce

Oxmoor House
about 3 half pints


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4 egg yolks, well beaten
1 cup sugar
1 teaspoon all-purpose flour
1 cup sherry
1 cup whipping cream


Combine egg yolks, sugar, flour, and sherry in top of a double boiler; stir well. Cook over boiling water, stirring until thickened. Chill. Stir in whipping cream.

Pour sauce into hot sterilized jars. Cover with metal lids; screw bands tight. Serve chilled over fruitcakes or steamed puddings. Store in refrigerator.

Created date

February 2010