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Ingredients
- 3 large egg yolks
- 1 ounce granulated sugar or 30 g granulated sugar
- 4 tablespoons marsala or 4 tablespoons sweet sherry
- 1 1/2 1 1/2 tablespoons Bourbon or 1 1/2 tablespoons whiskey
Method
- Combine the egg yolks, sugar and sweet wine in the top of a double saucepan, over hot water.
- If you're a sure-handed cook, you could try using a small saucepan with a heavy bottom.
- Whisk this mixture, preferably with a wire whisk, all the time until the mixture coats the back of a spoon.
- (Watch the heat, which should stay low and the contents UNDER boiling point -- as for Hollandaise and other egg sauces).
- Stir in the 1 1/2 tablespoons hard liquor.
- Serve immediately, or keep warm for as briefly as possible, covered, over hot water.
