Sabyon Sauce
Grated rind and juice ½ lemon
½ cup white wine or
¼ cup Sherry
⅓ cup sugar
2 eggs
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.
Grated rind and juice ½ lemon
½ cup white wine or
¼ cup Sherry
⅓ cup sugar
2 eggs
Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.