Small Bowl of Chand'eau Dessert Sauce

Chand'eau Sauce


France
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
25 min
Yes		 A delicious dessert sauce, used with cakes and breads french toast, puddings, fried dumplings, frozen deserts. Easy to make.




1
1
1-1/4
3
1
1/4


c
lrg
lrg
c
Lemon Zest of
Lemon Juice of  
White Wine (1)
Egg Yolks
Egg (whole)
Sugar
Make:   -   (30 min)
  1. Zest the LEMON (yellow only), then squeeze it for juice.
  2. Separate out the EGG YOLKS and mix with the one WHOLE EGG until fairly even.
  3. Mix All items in a sauce pan.
  4. Over moderately high heat, whipping constantly, heat until it just starts to bubble. Immediately take off the heat to prevent evaporation of too much of the alcohol in the wine. It will be sterile at 165°F/74°C.
  5. Pour into a jar and keep refrigerated. it'll keep a couple weeks or so.
NOTES:

  1. White Wine:

      Savagnon Blank is fine. Note: this sauce is also be made with Red Wine or with Brandy cut 50% with water.

  2. Comments:

      The German lady who gave me the recipe, her tree ran out of lemons, so she used zest and juice of a small orange. It worked well, but I prefer it with lemon. In the Caribbean, Chandeau is a warm holiday beverage, made similarly to this sauce but with condensed milk rather than wine. You can drink this one too, but I'd use a little less sugar for that.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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