Sherry Sabayon

  • 3 egg yolks
  • ½ C sherry
  • ¼ C sugar
  • pinch of salt
  • ½ lemon (optional)
  1. Bring a medium sauce pan of water to a boil
  2. In a large bowl, whisk yolks, sherry and sugar
  3. Place over the boiling water, ensuring that the bottom of the bowl does not touch the water
  4. Whisk with a large balloon whisk until the egg mixture has tripled in volume.
  5. The mixture should never be so hot that you cannot easily touch it, and whisk the bottom of the bowl regularly to keep the eggs from scrambling
  6. Taste and adjust the flavor with the lemon juice and extra sugar as desired