- 6 egg yolks
- ½ C cream Sherry
- pinch of salt
- 6 oz fresh chevre
- Over a double boiler, whisk the eggs and sherry together until completely frothy and emulsified (about 8-12 minutes) being sure to whisk the sides to keep the eggs from curdling
- Add the salt and the chevre and whisk to combine
- I generally serve this warm but it can be chilled and held for several hours, just taste when it is cold and adjust seasoning as desired