Sabayon

Preparation

1. A wine-custard sauce for fruit desserts. Whisk 1 egg, 2 egg yolks, 1/2 cup sugar, a pinch of salt, 1/3 cup Marsala, sherry, rum, or bourbon, and 1/3 cup dry white French vermouth in a stainless-steel saucepan. When well blended, whisk rather slowly over moderately low heat for 4 to 5 minutes, until sauce has thickened and is foamy, and quite warm to your finger—but do not let it come to the simmer. Serve warm or cold.