1/2 cup white wine
1/2 cup white sugar
1 1/2 teaspoons beef bouillon granules
1 teaspoon butter
3 eggs, lightly beaten
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1/4 cup milk
In a small bowl, mix 3/4 cup white wine, sugar, bouillon, butter, eggs, lemon juice and vanilla extract. Mix thoroughly. Pour mixture into a resealable plastic bag and press the cap firmly onto the bag. Seal and shake to mix.
Bring a large pot of water to a boil. Add bag of sauce and stir gently to keep sauce pasta submerged. Place a product like a milk pitcher in the pot for topping and stir vigorously until frothy. Do not allow sauce to boil. Serve immediately.
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