Egg Sauce

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Servings: 2 cups Difficulty: Advanced
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A rich, citrus-infused custard sauce perfect for topping fluffy egg whites
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This vintage-style Egg Sauce offers a delightful balance of creamy richness and bright citrus notes. The sauce is made by gently cooking a cornstarch base with butter and sugar, then enriching it with egg yolks, orange juice, and lemon juice. It is traditionally served cold over a meringue-like “orange fluff” made from stiffly beaten egg whites. The texture is smooth and luxurious, with a subtle tang that cuts through the sweetness. It’s an elegant, old-fashioned dessert sauce that brings a touch of nostalgia to the table. Perfect for special dinners or when you want to impress guests with a classic, homemade treat that feels both indulgent and refined.

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Egg Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 cups Calories: 6511.6

Description

This vintage-style Egg Sauce offers a delightful balance of creamy richness and bright citrus notes. The sauce is made by gently cooking a cornstarch base with butter and sugar, then enriching it with egg yolks, orange juice, and lemon juice. It is traditionally served cold over a meringue-like "orange fluff" made from stiffly beaten egg whites. The texture is smooth and luxurious, with a subtle tang that cuts through the sweetness. It&# 226;ÂÂs an elegant, old-fashioned dessert sauce that brings a touch of nostalgia to the table. Perfect for special dinners or when you want to impress guests with a classic, homemade treat that feels both indulgent and refined.

Ingredients

Directions

  1. In a small bowl, mix the cornstarch with a little cold water to form a smooth slurry.
  2. Bring 1/2 cup of the boiling water to a simmer in a saucepan.
  3. Stir the cornstarch slurry into the simmering water and cook for 10-15 minutes until thickened.
  4. In a separate bowl, cream the butter until soft.
  5. Add the sugar and egg yolks to the butter and beat vigorously with a fork until well combined.
  6. Gradually stir the remaining 1/4 cup of boiling water into the butter-sugar-egg mixture.
  7. Pour this enriched mixture into the thickened cornstarch base.
  8. Cook over low heat, stirring constantly, until the sauce thickens slightly and coats the back of a spoon.
  9. Remove the sauce from the heat and stir in the orange juice and lemon juice.
  10. Let the sauce cool completely to room temperature, then refrigerate until cold.
  11. While the sauce cools, beat the egg whites until they form stiff peaks.
  12. Spoon the beaten egg whites into chilled glasses or molds.
  13. Serve the cold egg sauce poured over the egg white fluff.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 6511.6kcal
% Daily Value *
Total Fat 146.1g225%
Saturated Fat 43.9g220%
Cholesterol 107.5mg36%
Sodium 398.1mg17%
Total Carbohydrate 1059.9g354%
Dietary Fiber 162.4g650%
Sugars 47.8g
Protein 262.0g524%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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