Sabayon Sauce

• 2 egg yolks
• 1 heaped tbsp extra-fine sugar
• ¼ cup

Sabayon sauce is most interesting when a fine wine with very pronounced aromas is used in its confection; those that have given me the greatest pleasure are old Sauternes and Alsatian Gewürztraminer. The sauce is very rich in effect; this recipe may seem like very little but it will adequately serve 4 - or it may be doubled. Remember that the sauce will double in volume so choose your saucepan