Claret Sauce
Ingredients
Directions
Boil the sugar and water together for eight minutes.
Cool the mixture and then add 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
- Sweetens the sauce and, once boiled with water, forms a syrup that gives body.
- Claret
- Adds acidity and wine flavour to the sweet syrup.
The step that matters
Cool the mixture before adding the claret. Wine added to a boiling syrup can evaporate quickly and lose its aroma, and heat can dull its fresh fruit flavour. Cooling the syrup first keeps the claret's flavour bright and lets it blend evenly into the sauce.
“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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