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Cold Sabayon Sauce

Cool.Cook's picture
Ingredients
  Dry white wine 2 Cup (32 tbs) (such as French Blanc de Blanc)
  Water 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Sugar 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Method: 
Boiled
Dish: 
Sauce

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