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Sauce

Royal Wine Sauce

A sauce made by boiling wine, adding egg yolks and sugar, then whipping until frothy and slightly thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Royal Wine Sauce

Ingredients

Directions

  1. Bring the wine slowly to a boiling point.

  2. Add the yolks of 4 eggs and 1 cup of sugar.

  3. Whip the mixture over heat until it becomes frothy and slightly thick.

  4. Remove from heat and use as directed.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Wine + sugartop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Wine + eggtop 33% of all pairs
    Smell alikelow
    Cooked together6,918 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Wine
Forms the liquid base and provides the main flavour of the sauce.
Egg yolks
Thicken the sauce as their proteins gently set with heat, giving body and richness.
Sugar
Adds sweetness and helps the whipped foam hold its structure.

The step that matters

Whipping the mixture over heat. Egg yolks set at moderate temperatures, so heat that is too high or left unwhisked can scramble them into lumps. Keep the heat gentle and whisk constantly until the sauce is frothy and slightly thick.

“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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