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Zabaoine sauce
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| Artist: |
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| Categories: |
Sauces & Dressings |
| Yield: |
1 |
| Rating: |
no rating. |
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The Zabaoine sauce is the name of the recipe.
Ingredients:
| 1
| large | Egg | | 2
| | Egg yolks | | 1
| pinch | Salt | | 1/3
| cup | Rum , or bourbon or sherry | | 1/3
| cup | Dry French Vermouth | | 1/2
| cup | Sugar |
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Procedures:
| 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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Zabaoine sauce Recipe!
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