Sabayon Recipe - Cooking Index
Sabayon Recipe - Cooking Index
| 2 | Oranges | |
| 2 | Lemons | |
| 6 | Egg yolks | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 cup | 118ml | Red wine |
| 1/2 cup | 118ml | White wine |
| 1/4 cup | 59ml | Sherry |
| 1 | French vanilla ice cream | |
| 24 | Strawberries |
Extract juice from the oranges and lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute.
Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries.
Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat.
Make individual strawberry sundaes and liberally top with the sauce.
Source:
Emeril Lagasse
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