Title: Zabaoine Sauce
Categories: Sauce
Yield: 1 Servings
| 1 | lg | Egg |
| 2 | | Egg yolks |
| 1 | pn | Salt |
| 1/3 | c | Rum,or bourbon or sherry |
| 1/3 | c | Dry French Vermouth |
| 1/2 | c | Sugar |
Whisk ingredients together in a stainless steel saucepan. Whisk over
moderate low heat for 4-5 minute or until thick,foamy and warm to touch
being careful not to bring mixture to simmer (you'll curdle the eggs.)
Serve warm or cold. Sauce will rwmin foamy for 20-30 minutes.If sauce
seperates reheat briefly.If you wish to refoam the sauce,add in a stiffly
beaten egg white