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Market Street (Gastronomy) Sabayon Sauce Recipe

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This recipe for Market Street (Gastronomy) Sabayon Sauce is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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