[Sca-cooks] Swallenberg Sauce

[Sue Clemenger]

As I understand it from a previous discussion on this sauce, the egg
whites are attributable to an inaccurate translation of a phrase, which
had more to do with stirring the stuff with a spoon....Unfortunately, I
don't have immediate access to that discussion thread (I looked; it's
hiding someplace).  Maybe someone else has saved it.
--Maire

Christina Nevin wrote:
> We both really liked this, it had a very tantalising
> sweet/sourish taste to it caused by the honey/garlic balance, and the
> ginger/garlic taste comes through nicely. Very runny however.
>
> Question to Anahita: Did you add egg whites to thicken the sauce?  What was
> the reasoning behind it? Have you got documentation for that usage or is it
> a modern addition? (I'm somewhat hoping for the former - I found even when
> reduced down, this was extremely runny :-p)
>
> Ciao
> Lucrezia