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Market Street (Gastronomy) Sabayon Sauce Recipe

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This recipe for Market Street (Gastronomy) Sabayon Sauce, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Conard
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
1/2 cup Triple Sec
1 cup white wine
1/4 cup powdered sugar

Directions:
Directions:
Mix ingredients together in the top of a double boiler and cook over medium heat, stirring continuously for 20 - 30 minutes, or until the mixture becomes the consistency of a light custard.

Number Of Servings:
Number Of Servings:
6 - 8 (makes 3 cups)
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe came from a "special request" recipe column published in the Salt Lake Tribune. Vanilla ice cream topped with Sabayon sauce and fresh strawberries is a favorite dessert when Rick and I eat at one of the Gastronomy restaurants in Salt Lake City (Market Street, Oyster Bar or Broiler). It is so rich and delicious that I will eat strawberries, and Rick can usually be persuaded to share, so we order one with two spoons! The Sabayon sauce would also work with other desserts.

 

 

 

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