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Sauce

Sauce Foe German Pudding

A simple sauce made from egg yolks, sugar, and sherry wine, heated gently until thickened.

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 ↓

Sauce Foe German Pudding

Ingredients

Directions

Make the sauce

  1. In a bowl, whisk the egg yolks with sugar and sherry wine.

  2. Heat the mixture gently over low heat, stirring constantly until it thickens but does not curdle.

  3. Remove from heat and set aside until ready to serve.

Serve

  1. Pour the sauce over your pudding before serving.

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. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

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

  4. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

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

  5. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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 set with gentle heat, and add richness.
Sugar
Sweetens the sauce and helps balance the flavour of the sherry.
Sherry wine
Adds aroma and a mildly acidic, fruity flavour to the sauce.

The step that matters

Heating the mixture over low heat. Egg yolks thicken as their proteins set, but too much heat makes them scramble and curdle. Gentle heat with constant stirring keeps the sauce smooth.

“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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