"Hunger is the best sauce in the world."--Cervantes

Sabayon Sauce Recipe

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This recipe for Sabayon Sauce, by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Schleker
Added: Friday, February 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 egg yolks
3/4 c. sugar
1 1/2 tbsp. Kirschwasser
1 1/2 tbsp. Grand Marnier
1 1/2 tbsp. Triple Sec
1 1/2 tbsp. cream sherry
1 1/2 tbsp. Kahlua
1 pt. heavy cream
2 1/2 qts. strawberries, halved

Directions:
Directions:
Combine egg yolks, sugar and liqueurs with a wire whisk in double boiler. Beat constantly over hot water until thickened. Remove from heat; let cool, beating every 30 minutes. Refrigerate until ready to serve. Whip cream; fold into egg mixture. Spoon over strawberries.

Number Of Servings:
Number Of Servings:
10

 

 

 

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