Zabaglione Sauce

1. 1

   Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.

2. 2

   If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.

3. 3

   Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.

4. 4

   (Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).

5. 5

   Stir in the 1 1/2 tablespoons hard liquor.

6. 6

   Serve immediately, or keep warm for as briefly as possible, covered, over hot water.

* Per serving · 4 servings · Values may vary.

No additional tips available.