Alma Lach

Sabayon No. 3

Frothy White Sauce

Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 5 tablespoons sugar
  • ⅛ teaspoon salt
  • 1 egg

Method

  1. Put everything but Kirsch into top part of a double boiler. Put water (about 1 inch) into bottom part of double boiler. Be sure top part does not touch the water.
  2. Beat with hand mixer on low speed while water comes to a boil. As mixture gets warm and begins to inflate, increase the speed of the mixer. It will take about 15 minutes of heating and beating to ma