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Zabaoine sauce

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Sauces & Dressings

Yield: 1
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The Zabaoine sauce is the name of the recipe.

1 largeEgg
2 Egg yolks
1 pinchSalt
1/3 cupRum , or bourbon or sherry
1/3 cupDry French Vermouth
1/2 cupSugar
Step one:Whisk ingredients together in a stainless steel saucepan.
Step two: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) .
Step three:Serve warm or cold.
Step four: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

This recipe is Category of Sauces & Dressings.
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