Buttery sauce
Instructions:
- 1⁄2 cup butter;
- 1 cup tightly packed light or dark brown sugar;
- 1 egg;
- 1 tablespoon white wine vinegar;
- A dash of nutmeg;
- 1 teaspoon vanilla;
- 1 cup heavy cream, whipped.
- In the top of a double boiler, cream the butter with the brown sugar. Add the egg and vinegar and beat until very light and fluffy.
- Add the nutmeg. Place over boiling water and cook, stirring constantly, for 10 minutes, or until thickened. Add the vanilla. Chill. Just before serving, fold in the whipped cream.