Sabayon sauce

Sabayon sauce

A dessert sauce made from only egg yolks sugar and a liqueur flavoring.

James Andrews


  1. 3 egg yolks
  2. 2 Tablespoons sugar
  3. 1/4 Cup sweet sherry white wine Marsala , Madeira , or sweet
  4. 1 lemon , zest of


20 mins
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    Beat the yolks and sugar together in small bowl until thick and pale.

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    Gradually whisk in the chosen wine. Add the lemon rind. Pour the mixture into a double boiler

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    Constantly whisking, cook until thick and creamy,

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    When the whisk is lifted out of the mixture it should leave a trail that lasts for 2 - 3 seconds.

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    Remove the lemon zest, and serve at once.

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