Dessert Sauce for Cakes, Puddings, Fruits Recipe

From Dorothy McNett's Recipe Book.

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Dessert Sauce for Cakes, Puddings, Fruits

From Dorothy McNett's Recipe Book at Use over cakes, ice cream, fresh peaches or apricots...and if you substitute brandy or rum for the water you will have brandy or rum sauce.

1/4 cup unsalted butter, melted
2 eggs
3/4 crystalline brown sugar
pinch of sea salt
1/2 cup water, brandy or rum
1 teaspoon real vanilla extract

Melt butter in heavy bottomed saucepan, just to warm but not hot. Whisk in eggs, adding remaining ingredients. Heat over medium heat, stirring or whisking constantly until it becomes steamy and starts to thicken. Remove from heat, whisk well, adding tthe vanilla. Serve hot or cold.

Or, melt butter 30-40 seconds in batter bowl in microwave and then whisk in all ingredients. The key here is to really whisk in the eggs very well. Microwave 1 minute, whisk well. Repeat for 2-3 more times, whisking after each minute.

Recipe created 2002-06-26.

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