Wigwam Pie Sauce
This is the “official” (and a bit old-fashioned) recipe for the famous sauce, sometimes called Butter Sauce or Butter Cream Sauce. Les Lerude signed the recipe himself to indicate its authenticity. There are imitations that use cornstarch, more sugar, and no half-and-half. Reheating in a microwave will be easier than using a double boiler!
Step 1: Place on stove and heat to 180 degrees F (do not boil):
- ⅔ cup milk
- ½ cup half-and-half
- 1 cup water
Step 2: In a separate pot, melt ⅓ cup butter over slow fire. Slowly add, stirring well after each ingredient:
- ¼ cup flour
- ⅔ cup sugar
- 1 large or 2 small egg yolks
Step 3: Turn up fire and add Step 1 mixture [to Step 2 mixture] slowly. Bring to a boil, stirring constantly. When it starts to boil, remove from heat and put in another container to cool. When it’s cool, add 1 teaspoon good vanilla.
Store in refrigerator until ready to use. To serve, heat in double boiler, not on direct heat. DO NOT BOIL as boiling will cause mixture to break. You may substitute brandy instead of vanilla for use on hot mince pies.