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Egg Sauce

Egg Sauce recipe image
This International sauce features C. sugar, C. water, Sq. chocolate, Tablespoon. butter, Teaspoon. vanilla. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2785.2
Dietary: Gluten-free, Vegetarian
Description
This International sauce features C. sugar, C. water, Sq. chocolate, Tablespoon. butter, Teaspoon. vanilla. It delivers smooth, comforting richness, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 C. sugar
  • 1/2 C. water
  • 1 Sq. chocolate
  • 1 Tablespoon. butter
  • 1/2 Teaspoon. vanilla
  • WHIPPED CREAM.--Whipped cream is frequently served with cold
  • One of the requirements of successfully whipped cream, especially in
Directions
  1. 1
    Mix together the sugar, water, and melted chocolate.
  2. 2
    Boil the mixture for 5 minutes.
  3. 3
    Cool it slightly, then add the butter and vanilla.
  4. 4
    desserts in place of a sauce or as a garnish.
  5. 5
    cream is too thin to whip, it will have to be served plain, but it is an economy to whip it, for whipped
  6. 6
    cream goes much further.
  7. 7
    To make whipping possible, the cream must have a comparatively high percentage of fat.
  8. 8
    The higher the percentage of fat, however, the more expensive will be the cream.
  9. 9
    summer, is that it be as cold as possible.
  10. 10
    Warm cream does not whip nearly so readily as cold.
  11. 11
    If it is necessary to whip
  12. 12
    cream in warm weather or in a warm
  13. 13
    place , the bowl containing the
  14. 14
    cream may be packed in a larger one containing ice and salt and allowed to stand for some time before the whipping is begun.
  15. 15
    whipping cream.
  16. 16
    Either an egg whip or a rotary beater may be used to do the beating, which should be done rapidly.
  17. 17
    If the
  18. 18
    cream does not show signs of whipping within a reasonable time, the result is likely to be the formation of little globules of butter.
  19. 19
    Cream that whips properly will become stiff and light in a short time.
  20. 20
    cream has been whipped till stiff, it should be sweetened slightly with sugar and flavored with vanilla or any other desirable flavoring.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 2785.2kcal
% Daily Value *
Total Fat 227.0g350%
Saturated Fat 120.6g603%
Cholesterol 833.8mg278%
Sodium 483.9mg21%
Total Carbohydrate 85.2g29%
Dietary Fiber 3.0g12%
Sugars 81.6g
Protein 99.2g199%

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

Keywords: best, boiling, bottom, bowlshaped, butter, chocolate, cold, cream, creamwhipped, egg, especially, frequently, international, one, requirements, round, sauce, served, successfully, sugar
Read it online: https://www.chefs-mate.com/recipe/egg-sauce-15/