Arrowroot Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of white wine and milk thickened with arrowroot and flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Arrowroot Sauce.
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This is a classic recipe for a Victorian version of Arrowroot Sauce that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 97.—ARROWROOT SAUCE.
To a tablespoonful of arrowroot add twice that quantity of sugar, a glass of wine, the juice of half a lemon, and nearly half a pint of milk or water; stir this quickly over the fire until it boils. Note.—This sauce may also be prepared in an almost infinite variety of ways, by using instead of wine, milk or water as a liquid to mix with the arrowroot, the juices extracted from almost all kinds of fruits as well as all kinds of liqueurs; and they may also be flavoured with vanilla, lemon, orange, &c.
Modern Redaction
Ingredients:
1 tbsp arrowroot
2 tbsp sugar
200ml white wine
juice of 1/2 lemon
300ml milk (or water
Method:
Mix the arrowroot to a smooth paste with a little of the wine. Add the sugar, remaining wine, lemon juice and milk to a pan then whisk in the arrowroot. Place over high heat and cook, stirring constantly, until it comes to a boil.
Take off the heat and serve as a sweet sauce to accompany puddings. This is a base sauce that can be flavoured with vanilla, orange, liqueurs or flowers.
