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Sauce SabayonA sabayon is a light sauce traditionally made with egg yolks, sugar and wine, normally Marsala. Also known by the Italian name zabaglione, it is believed to have originated in Italy in the 1500s, although there is much speculation about its exact inception.

 

serves totaltime preptime cookingtime
300 ml 12 minutes 7 minutes 5 minutes

 

 

{tab Ingredients}

  • 2 medium Egg Yolks
  • 50 grams Caster Sugar
  • ¼ teaspoon Arrowroot
  • 65 ml Sweet Sherry

{tab Instructions}

  1. In a deep bowl, whisk the egg yolks and sugar until thick, creamy and pale in colour.
  2. Blend the arrowroot to a paste with a little of the sherry, then whisk it with the rest of the sherry into the eggs.
  3. Place the bowl over a pan of gently simmering water and whisk the sauce until thick and frothy.
  4. Serve at once with fruit pudding and apple pie, or just plain strawberry’s.

{/tabs}

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