Yield: 1 servings
Measure | Ingredient |
---|---|
1 large | Egg |
2 \N | Egg yolks |
1 pinch | Salt |
⅓ cup | Rum,or bourbon or sherry |
⅓ cup | Dry French Vermouth |
½ cup | Sugar |
Whisk ingredients together in a stainless steel saucepan. Whisk over moderate low heat for 4-5 minute or until thick,foamy and warm to touch being careful not to bring mixture to simmer (you'll curdle the eggs.) Serve warm or cold. Sauce will rwmin foamy for 20-30 minutes.If sauce seperates reheat briefly.If you wish to refoam the sauce,add in a stiffly beaten egg white