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Sherry Sauce

Yield about 3 half pints


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

How to Make It

  1. 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.

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

Oxmoor House Homestyle Recipes