Side Pannel
Zabaoine Sauce
Ingredients List
- 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
Directions
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
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
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