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Sauce

German Sweet Sauce

A sauce made from egg yolks, sherry, sugar, and cream, whisked until frothy and served.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

German Sweet Sauce

Ingredients

Directions

Make the sauce

  1. Combine the egg yolks and sherry in a small saucepan and whisk them together lightly.

  2. Add the cream and sugar.

  3. Place the saucepan over low heat and whisk continuously until froth forms and steam escapes.

  4. Remove from heat.

Serve

  1. Serve.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sherry + creamtop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

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

  4. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg yolks
Thicken the sauce as they gently cook and set, giving it body.
Sherry
Adds liquid and a fruity, aromatic flavour that carries the sauce.
Sugar
Adds sweetness and balances the richness of the yolks and cream.
Cream
Adds fat and moisture, making the sauce smoother and richer.

The step that matters

Whisk continuously over low heat. Egg yolks can scramble if they get too hot or are left unstirred. Constant whisking spreads the heat evenly, so the yolks thicken smoothly into a sauce rather than curdling.

“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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