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4 Cups
Easy
Published 2002
The secret to holding a cold sabayon sauce so that it does not collapse and separate is to whisk it in a bowl sitting in ice and water without stopping until it is quite cold. After that it will hold in a covered container in the refrigerator for up to four days.
Have a bowl (big enough to contain the bowl of sabayon) filled with ice and water next to the stove.