Sabayon/1h29

6 Servings

Ingredients

Quantity	Measure	Ingredient
2	eaches	Oranges
2	eaches	Lemons
6	eaches	Egg yolks
1½	cup	Sugar
½	cup	Red wine
½	cup	White wine
¼	cup	Sherry
1	quart	French vanilla ice cream
24	eaches	Strawberries

Directions

Extract juice from the oranges & lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture at- tains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individ- ual strawberry sundaes and liberally top with the sauce.