Zabaoine sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg |
| 2 | Egg yolks | |
| 1 | pinch | Salt |
| ⅓ | cup | Rum,or bourbon or sherry |
| ⅓ | cup | Dry French Vermouth |
| ½ | cup | Sugar |
Directions
Whisk ingredients together in a stainless steel saucepan. Whisk over moderate low heat for 4-5 minute or until thick,foamy and warm to touch being careful not to bring mixture to simmer (you'll curdle the eggs.) Serve warm or cold. Sauce will rwmin foamy for 20-30 minutes.If sauce seperates reheat briefly.If you wish to refoam the sauce,add in a stiffly beaten egg white
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