Classic Sabayon
Sauces
Ingredients
4 large egg yolks
2 T granulated sugar
4 T dry Italian Marsala wine
1/8 tsp fine sea salt
1/4 tsp vanilla bean paste
Directions
Place a large saucepan with 3 inches of water over medium heat and bring to a simmer. To a large heat-proof bowl, add yolks, sugar, wine, salt, and vanilla; whisk to combine. Place bowl over simmering water and whisk constantly for 5 to 7 minutes, until the instant-read thermometer reads 175F and the custard is thick enough to hold a ribbon when a whisk is passed through it.