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Dessert Sauce for Cakes, Puddings, Fruits
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. 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
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.
Recipe created 2002-06-26.