Julia Child's Sabayon
2 egg yolks
1/2 cup sugar
a pinch of salt
1/3 cup Marsala
1/3 cup dry white French vermouth
Whisk all ingredients in a stainless steel saucepan.
When well blended, whisk slowly over medium low heat for approximately 5 minutes, or until sauce has thickened and is foamy and feels very warm to the touch, do not allow it to simmer.
Serve warm or cold with fruit desserts.
Sabayon is a wine custard sauce excellent served with fresh fruit desserts. Sherry, rum or bourbon may be used in place of Marsala. This recipe is adapted from Julia Child's recipe found in "Julia's Kitchen Wisdom".
Thursday, December 3, 2009 - 5:13pm