Home › The Waldorf Kitchen › Golden Sauce

Golden Sauce

Break a nutmeg in pieces, put it in a saucepan with a quart of water, and boil. Mix two ounces of corn starch with one pound of sugar, then stir it into the boiling water, and stir over the fire until the corn starch is cooked, then add one-fourth pound of butter. Beat the yolks of three eggs with one tablespoonful of the sauce, then stir them quickly into the remainder, which should be immediately removed as the yolks will curdle if boiled. Strain the sauce, and it is then ready for serving.