Almond Sauce is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic white sauce of egg yolks, sugar and milk flavoured with sherry that's typically used for plum puddings or rich steamed puddings. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Sauce.
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This is a classic recipe for a Victorian version of Almond Sauce that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Beat together the yolks of two eggs, a teaspoonful of milk and a tablespoonful of sugar; stir over the fire until nearly boiling; then let it stand until cool. When parley cooled, stir into it a glass of sherry, and serve in a sauce-boat. This sauce is a great improvement to plum pudding.
Modern Redaction
Ingredients:
2 egg yolks
1 tbsp sugar
1 tsp milk
200ml sherry
Method:
Whisk together the egg yolks, sugar and milk in a small pan. Heat gently until nearly boiling then take off the heat and set aside to cool. When nearly cold stir in the sherry then pour into a sauce boat and serve.
Typically this is used as an accompaniment to plum pudding but works well with any rich steamed pudding.
