Sabayon - Great Chefs Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
SABAYON
3 each: Egg yolks,
2 ounce: Grand Marnier,
1/4 cup: Sugar,
2 tbsp: Water, warm
Directions:
Sabayon: ========
Whisk egg yolks with sugar until they are light and
lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over
low heat and cook carefully.
Add warm water in a stream and whisk to form a smooth
light-yellow sauce.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begues Restaurant, New Orleans
Source from luhu.jp
Whisk egg yolks with sugar until they are light and
lemon-colored.
Add Grand Marnier and continue whisking. Put the mixture over
low heat and cook carefully.
Add warm water in a stream and whisk to form a smooth
light-yellow sauce.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begues Restaurant, New Orleans
Source from luhu.jp