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Get Started - 100% free to try - join in 30 secondsExcellent 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.
6 egg yolks
1/3 cup sugar
1 cup white wine or ½ cup water and ½ cup Cointreau or Grand Marnier
Joy of Cooking
Irma S. Rombauer and Marion Rombauer Becker
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