Zabaglione Sauce

Recipe by Zurie
READY IN: 15mins
YIELD: 3/4 cup




  • Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
  • If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
  • Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
  • (Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).
  • Stir in the 1 1/2 tablespoons hard liquor.
  • Serve immediately, or keep warm for as briefly as possible, covered, over hot water.