Sabayon Sauce—Hot Orcold

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 egg yolks
  • 1 oz. castor sugar
  • ¼ pt.


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.