Claret Sauce
Ingredients
Directions
Boil the sugar and water together until it forms a syrup.
Cool the syrup and then stir in the claret.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Provides sweetness and, when boiled into syrup, body to the sauce.
- Claret
- Adds acidity and wine flavour to the syrup.
The step that matters
Cool the syrup before adding the claret. Adding wine to a very hot syrup can make its flavour turn harsh and dull, and the alcohol evaporates quickly at high heat. Letting the syrup cool first keeps the claret's fresh, fruity character.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.