Zabaoine sauce
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| Categories: |
Sauces & Dressings |
| Yield: |
1 |
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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:
| 1 | Whisk ingredients together in a stainless steel saucepan. | | 2 | 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). | | 3 | Serve warm or cold. | | 4 | 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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