CookEat Recipe
Malaga Sabayon Sauce
A smooth vanilla custard sauce enriched with Malaga wine, served warm.
Method
Steps
Step 1
Mix the two pasteurized egg yolks and one ounce granulated sugar with a wooden spoon for two minutes.
Step 2
Bring the one gill pasteurized milk and one gill cream to a boil in a saucepan with the seven drops food-grade vanilla essence. Pour very gradually over the yolks and sugar, stirring continuously.
Step 3
Return the mixture to a clean saucepan and heat gently, stirring continuously, for about three minutes without boiling, continuing until the sauce reaches at least 160°F. Remove from the heat and strain through clean food-safe cheesecloth into a warm sauce bowl.
Step 4
Mix in the two tablespoons Malaga wine and serve promptly while warm.
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