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Sauce

Claret Sauce

A sweet sauce made from sugar, hot water, claret wine, and cooled in ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Claret Sauce

Ingredients

Directions

Make the syrup

  1. In a saucepan, stir together sugar and hot water over medium heat.

  2. Once the sugar is dissolved, boil without stirring for 10 minutes.

  3. Remove from heat and let cool.

Finish and serve

  1. Add claret and place the mixture in a bowl of pounded ice.

  2. Pour a little sauce over each serving of sliced cream.

Recipe from a historical cookbook (Internet Archive).

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, forms the syrup that gives the sauce its body.
Claret
Adds the wine flavour and acidity that defines the sauce.

The step that matters

Boil without stirring. Stirring a boiling sugar syrup can encourage crystals to form, making the sauce grainy. Letting it boil undisturbed keeps it smooth, and the 10 minutes lets some water evaporate so the syrup thickens slightly.

“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.

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