Romanoff Sauce
- COOK TIME
- 15 Min
If you want to show off with a recipe that's been passed down from generation to generation, here's the answer!
What You'll Need
- 1 1/2 cup water
- 6 egg yolks
- 1 cup sugar
- 1/3 cup cocktail sherry or fruit-flavored liqueur
- 1 container (12 ounces) frozen whipped topping, thawed
What to Do
- Place about 1-1/2 cups water in the bottom of a double boiler. Bring to a boil over high heat. Reduce the heat to low and, in the top of the double boiler, combine the egg yolks and sugar.
- Stir constantly for 5 to 6 minutes until the sugar dissolves and the mixture begins to thicken.
- Remove from the heat and add the sherry. Let cool for 20 to 30 minutes.
- Place the whipped topping in a large bowl and fold in the cooled sauce until evenly mixed.
Makes 6 to 7 cups.
Notes
Serve over hulled strawberries, drained canned peaches, or fresh blueberries. If you don't have a double boiler, you can use two pots (one smaller than the other) and nest one inside the other.
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