Zabaoine sauce
Yield: 1 Servings
Ingredients:
- 1 lg Egg
- 2 Egg yolks
- 1 pn Salt
- 1/3 c Rum or bourbon or sherry
- 1/3 c Dry French Vermouth
- 1/2 c Sugar
Instructions:
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
