Sabayon - great chefs
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Egg yolks |
| ¼ | cup | Sugar |
| 2 | ounces | Grand Marnier |
| 2 | tablespoons | Water, warm |
Directions
SABAYON
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, Begue's Restaurant, New Orleans