Danish Butter Sauce

Danish Butter Sauce

1 stick unsalted butter at room temperature

1 cup packed brown sugar

1 large egg

1 tablespoon white wine vinegar

dash of freshly ground nutmeg

1 teaspoon vanilla

1 cup whipping cream whipped

In the top of a double boiler or in a large heat proof bowl placed over a pan of simmering water cream the butter with the brown sugar. Add the egg and vinegar and beat until very light and fluffy. Blend in the nutmeg.

Raise the heat to medium-high until the water boils and cook the mixture over the water stirring constantly with a whisk for 10 minutes or until thickened. Add the vanilla. Cover and chill. Just before serving fold in the whipped cream.

Makes 3 cups.

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