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Hot Sabayon Sauce

Original recipe from Joy of Cooking
kept byjanetlsanders
recipe by
Notes: 

Excellent with beignets and fruit cake. Marsala is traditional in Italian recipes. We find that it gives the sauce a rather dull color and prefer to use, instead a sweet white wine – after the French fashion. This mixture should be creamy rather than fluffy . For a fluffy sauce, see Cold Sabayon Sauce.

Makes: about 2 cups.

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Ingredients: 

6 egg yolks
1/3 cup sugar
1 cup white wine or ½ cup water and ½ cup Cointreau or Grand Marnier


In the top of a double boiler stir egg yolks, sugar, and 1 cup of white wine or ½ cup water and ½ cup Cointreau or Grand Marnier. Stir constantly until thick.

Joy of Cooking

Irma S. Rombauer and Marion Rombauer Becker

 

 

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