Market Street Sabayon Sauce (Serves 8)

Ingredients: 1 cup powdered sugar 1 cup dry white wine 1 cup triple sec 10 egg yolks, chalazae removed (chalazae are the thick, cord-like strands of egg white attached to the yolk) Method: Combine all ingredients together in the top of a double boiler and cook over medium heat, stirring continuously, until the mixture becomes the consistency of light custard. (Note: If you don’t have a double boiler, place the mixture in a glass bowl on top of a sauce pan of boiling water). Chill until cold. Serve over vanilla ice cream with fresh berries Sabayon may be stored in the refrigerator in an air-tight container for up to 10 days. ««« Back to Recipe Search page