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Sabayon/1h29

Yield: 6 Servings

Ingredients:

• 2 ea Oranges
• 2 ea Lemons
• 6 ea Egg yolks
• 1 1/2 c Sugar
• 1/2 c Red wine
• 1/2 c White wine
• 1/4 c Sherry
• 1 qt French vanilla ice cream
• 24 ea Strawberries

Instructions:

Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture at- tains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individ- ual strawberry sundaes and liberally top with the sauce.

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