Tangy Sabayon Sauce
- 2 egg yolks
- 3 tablespoons sugar
- 2 tablespoons sweetened wine, such as marsala
- 1 tablespoon sour cream
Place the egg yolks, sugar, and wine into a metal bowl. Place the bowl over a saucepan of barely simmering water, making a double boiler. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes. Mixture should be uncomfortably warm to the touch, but not burning. Remove the pan from the heat and whisk in the sour cream.
Thank you! your flag was submitted.