Market Street Sabayon Sauce

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The restaurant serves this delicious sauce in a champagne glass over a generous scoop of Hagen Daz vanilla ice cream and with fresh fruit on top. I love this dessert!

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Ingredients

4 egg yolks
½ C. Triple Sec
1 C. white wine
¼ C. powdered sugar

Directions

Mix ingredients together in the top of a double boiler and cook over medium heat, stirring continuously, for 20-30 minutes, or until the mixture becomes the consistency of a light custard. Sabayon Sauce can be stored in the refrigerator in an airtight container for up to 10 days. Yield: Approximately 3 C.

Chef Name: Scott Loring, Will Pliler and Bill McArthur