Sabayon classical

Course Dessert, Sauce
Servings 4 pax


  • 40 g Sugar
  • 3 pcs Egg yolk
  • 0,5 cup White wine Sweet wine, eg. Sauternes


  • Prepare to work au bain marie. Cook the water and add the liquid into the bowl. Whisk and add one by one the egg yolks. Keep on whisking and slowly add the sugar. Whisk until the egg yolks are done and the sauce is very creamy, like a custard. This takes about 8-10 minutes. Use immediately.
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