Zabaglione Sauce

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20 minutes 6 Servings Print RecipeEmail Recipe


4largeegg yolks
1⁄2cupconfectioner's sugar (sifted)
1⁄2cupsweet sherry wine
1⁄2teaspoonlemon rind (grated)


Beat egg yolks in top of a 1-quart double boiler until light and lemon-colored. Gradually beat in sugar. Add salt. Cook over hot water until mixture is foamy. Do not allow water to boil. Add wine and lemon rind. Beat until well blended. Remove from hot water and cool.

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