| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 2 |
|
Egg yolks |
| 1 |
pn |
Salt |
| 1/3 |
c |
Rum,or bourbon or sherry |
| 1/3 |
c |
Dry French Vermouth |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
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
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