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Danish Brandy Sauce-Cognacsauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.0886
Energy (kCal)567.21
Carbohydrates (g)102.6289
Total fats (g)13.5354
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat egg yolks and sugar together in the top of a double boiler over hot water until thick and creamy, about 7 minutes. | 2. Add the wine and cook a little longer until further thickened. | 3. Stir in the cognac and serve hot. (or keep warm over simmering water, stirring occasionally, until ready to serve). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    white wine 3/4 cup - - - -
    cognac 1 tablespoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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