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Zabaoine Sauce

Yield: 1 Servings

Ingredients and directions for this recipe

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

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

See also:
Previous recipe Zabaione Marsala
Next recipe Zabar's Black And White Cookies

Or try one of these recipes:
Club Sandwich Wraps
Gujerati-style Cabbage With Carrots (sambhara)