Zabaglione sauce, also called zabaione sauce, is a sweet, thick sauce that is wonderful with plum pudding and French toast.
- 1 egg
- 2 egg yolks
- pinch of salt
- 1/3 c rum, bourbon, Marsala, or sherry
- 1/3 c dry white vermouth
- ½ c sugar
||Whisk everything together for 1 minute, then turn on stove to medium-low and continue whisking for 4 to 5 minutes – without boiling – until the sauce is thick and foamy. Serve warm or cold.
||Adapted from Julia Child’s The Way to Cook.
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