Sabayon Sauce

Preparation info
  • About

    3 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 8 egg yolks
  • ¼ cup sugar
  • ½ cup marsala or

Method

  1. In the top part of a large double boiler, beat the egg yolks until thick, adding the sugar gradually.

  2. Place over barely simmering water, add the marsala or sherry, and beat until very fluffy and slightly thickened.

  3. Remove from the hot water, stand the pan in cold water, and beat until beginning to cool. Chill. The mixture will lose fluff