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Passover Wine Sauce (P, KLP, TNT)
Source: Self
Serves: 6

2 large eggs, separated
1 cup white wine
3 tablespoons sugar
1-1/2 cup water
Juice of 1 lemon
2 teaspoons potato starch

Mix the egg yolks, sugar, lemon juice, wine, and 1 cup of the water in a medium saucepan and cook over a low heat for 15 to 20 minutes, stirring constantly until it starts to thicken.

Mix the potato starch with the remaining half cup water until smooth. Add the wine mixture, beating well to avoid lumps. Boil only until thick, remove from the heat, and cool.

Beat the egg white until stiff and fold into the wine mixture.

Posted by Debbie Sichel