Zabaoine sauce
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Recipe by: maria-lisa
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the 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
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