Sabayon Sauce—Hot Orcold

Ingredients

  • 2 egg yolks
  • 1 oz. castor sugar
  • ¼ pt. Marsala wine or Madeira

Method

In a saucepan whisk the egg yolks and sugar till very light and frothy. Stir in the wine and over very gentle heat continue whisking briskly until the sauce rises; it must not boil. Serve at once.

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