Home › Recipes › Sauce Sabayon

Sauce Sabayon

For plum puddings, fritters, etc. 1/2 pound of sugar. 12 yolks of eggs. 1/2 pint of sherry or other wine. Beat the yolks and sugar together in a deep saucepan as if making egg-nogg. Set the saucepan on the range; stir in the wine a little at a time, and then with the egg-whisk whip the mixture to a froth till it has become hot and begins to thicken. It must not quite boil, and ought to be made only just before it is needed. Either powdered cinnamon, vanilla, or extracts can be added for flavor. Brandy or rum mixed with the wine is generally considered an improvement.