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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A classic sauce, for serving with desserts, cakes, sweet souffles and ice cream. Just be careful not to cook the egg yolks. If you;re an experienced cook, you could do this without a double boiler, in a small heavy-bottomed pot. Ingredients:
3 large egg yolks |
1 ounce granulated sugar or 30 g granulated sugar |
4 tablespoons marsala or 4 tablespoons sweet sherry |
1 1/2 tablespoons brandy or 1 1/2 tablespoons cognac or 1 1/2 tablespoons bourbon or 1 1/2 tablespoons whiskey |
Directions:
1. Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
2. If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
3. Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
4. (Watch the heat, which should stay low and the contents UNDER boiling point - as for Hollandaise and other egg sauces).
5. Stir in the 1 1/2 tablespoons hard liquor.
6. Serve immediately, or keep warm for as briefly as possible, covered, over hot water.
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