Tangy Sabayon Sauce

1. 1

   Place the egg yolks, sugar, and wine into a metal bowl.

2. 2

   Place the bowl over a saucepan of barely simmering water, making a double boiler.

3. 3

   Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes.

4. 4

   Mixture should be uncomfortably warm to the touch, but not burning.

5. 5

   Remove the pan from the heat and whisk in the sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.