Sauces with the addition of wine
Wine sauce
1/8 liter of white grape wine
1 egg
1 yolk
20 – 30 g of sugar
peel and juice from 1 lemons
1/2 spoons of cornmeal
Ha ha, sugar, Whip corn flour and lemon zest in a pot with a foam whisk, until the cream turns fluffy. Then, while still whisking, add the wine, and put the pot in hot water. Add lemon juice and keep whisking. The sauce is ready, when it starts to thicken and becomes fluffy.
Fluffy wine sauce
1/8 liter of white grape
2 yolks
15 g powdered sugar
wine a little orange juice
some salt
Beat egg yolks with sugar until fluffy. Add white wine and heat carefully over low heat. Still whipping, until the sauce turns fluffy. Finally, add salt and, if necessary, season with sugar. This sauce should be prepared just before consumption. When using sweet wine, it is not necessary to add a lot of sugar.
Red wine sauce
1/4 liter of red wine (from any fruit: cherries, strawberries, currants or raspberries)
50 g of sugar
1 cinnamon stick
1 carnation
rind from 1 lemons
1 spoon of corn meal
some rum
Grate the flour until smooth with a little wine, heat the rest of the wine with sugar and spices. Just before boiling, pour in the flour and wine mixture, stir and bring to a boil. Season with rum to taste. Remove and serve hot.
Currant wine sauce
1/4 liter of currant wine
1/10 liter of wine vinegar
1/10 liter of venison sauce
2 spoons of currants
juice from 1/2 lemons
Wine, cook vinegar and sauce for so long, until half of the liquid has evaporated. Then add the currants, lemon juice and mix well.
Chicken hawthorn wine sauce
1/8 liter of wine from hawthorn (after long storage)
brown poultry roast sauce
juice from 1/2 lemons
Boil the sauce with the wine and season with lemon juice. This sauce can be used as an addition to the following apple wine sauce with mushrooms.
White wine sauce with mushrooms
1/4 liter of apple wine (it can also be made of pears)
1/5 liters of hawthorn wine sauce
1/2 a small bulb
1 spoon of mushrooms
1/2 spoons of chopped parsley
some butter
salt
Slice the onion finely and stew briefly in hot butter, then add the apple wine, mushrooms and parsley and stew them all together. A quarter of an hour before serving, add the hawthorn wine sauce. Season to taste with salt and possibly worcester sauce.
White wine sauce with tomatoes
3 ripe tomatoes
1/2 a small bulb
ok. 50 g of uncooked ham
1/4 liter of white grape wine
2 shallots
some uncooked ham
1/10 liters of white sauce
white pepper
butter
Finely chop the onion and ham and stew in butter. Remove the seeds from the tomatoes, add them to the onion and ham and stew them together. During this time, the shallots, Briefly boil the second part of the ham and the wine, add white sauce to it and let it boil for a while. Wipe both sauces through a fine sieve and mix together. Salt it, add a piece of butter and mix again.
