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Zabaglione Sauce

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“A classic sauce, for serving with desserts, cakes, sweet souffles and ice cream. Just be careful not to cook the egg yolks. If you;re an experienced cook, you could do this without a double boiler, in a small heavy-bottomed pot.”
READY IN:
15mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
  2. If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
  3. Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
  4. (Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).
  5. Stir in the 1 1/2 tablespoons hard liquor.
  6. Serve immediately, or keep warm for as briefly as possible, covered, over hot water.

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