ZABAGLIONE SAUCE
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.
Provided by Zurie
Categories Sauces
Time 15m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
- If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
- Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
- (Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).
- Stir in the 1 1/2 tablespoons hard liquor.
- Serve immediately, or keep warm for as briefly as possible, covered, over hot water.
Nutrition Facts : Calories 774.8, Fat 18.1, SaturatedFat 6.5, Cholesterol 737.8, Sodium 53, Carbohydrate 51, Sugar 41.2, Protein 11.1
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