Sabayon - great chefs

1 batch

Ingredients

Quantity Ingredient
3 eaches Egg yolks
¼ cup Sugar
2 ounces Grand Marnier
2 tablespoons Water, warm

Directions

SABAYON

Sabayon: ========

Whisk egg yolks with sugar until they are light and lemon-colored.

Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully.

Add warm water in a stream and whisk to form a smooth light-yellow sauce.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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