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Hot Sherry Sauce

Yield 2 1/4 cups


  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1/2 cup sherry
  • Pinch of ground nutmeg

How to Make It

  1. Cream butter in a medium saucepan; gradually add sugar, beating until light and fluffy. Add egg yolk, and beat well. Cook over medium heat 2 minutes or until mixture is smooth and creamy. Stir in sherry and nutmeg; cook, stirring constantly, until mixture thickens. Serve hot over pudding.

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