Cold Sabayon Sauce
|Dry white wine||2 Cup (32 tbs) (such as French Blanc de Blanc)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Combine wine and water in the top of a double boiler over simmering water. Using a wire whisk, beat in eggs and sugar. Beat constantly until very thick and smooth.
Remove from heat and cool thoroughly. Just before serving, beat with a wire whisk to recombine until smooth.