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Dessert

German Pudding Sauce

A sauce made from sweetened white wine and egg yolks, served over plum or boiled pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White wine and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,832 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

German Pudding Sauce

Ingredients

Directions

Make the sauce

  1. Sweeten the white wine and heat it until almost boiling.

  2. Pour the hot wine into the beaten egg yolks.

  3. Whisk the mixture well or use a machine similar to a chocolate mill.

Serve

  1. Add lemon juice for a plain batter pudding if desired.

  2. Serve over plum pudding or any boiled pudding.

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. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. White wine + eggtop 32% of all pairs
    Smell alikelow
    Cooked together2,662 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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 wine as they set gently with the heat, giving the sauce body and richness.
White wine
Provides the liquid base and its acidity and aroma flavour the sauce.

The step that matters

Pour the hot wine into the beaten egg yolks. Egg yolks thicken at around 160°F, so pouring in hot wine gradually while whisking tempers them and reduces the risk of scrambling. Whisking keeps the heat even.

“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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