Sauce Sabayon
This is served with French Fried Strawberries, as well as anything else that would benefit from a slightly sweet foamy sauce. I love it on a rich chocolate torte.
6 egg yolks
1/2 cup sugar
1/4 cup dry sherry
1/4 cup dry white wine
2 tablespoons brandy
Whip egg yolks and sugar until the mixture is light and almost white in color. Stir in sherry, wine, and brandy.
Cook in the top of a double broiler over hot, not boiling water, stirring constantly until quadrupled in bulk and is very foamy.
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