Ingredients for Rum Sabayon Sauce
- 0 Eggs
- 4 large egg yolks
- 1/4 cup dark rum
- 1/4 cup sugar
- 1 1/2 teaspoons fresh lemon juice
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How to Make Rum Sabayon Sauce
- Fill a saucepan with about 2 inches of water and bring to a simmer over medium heat. This will be your double boiler.
- In a heatproof bowl that fits snugly over the saucepan (without touching the water), whisk together the egg yolks, sugar, and rum until light and frothy.
- Place the bowl over the simmering water, ensuring the bottom of the bowl doesn't touch the water. Whisk continuously for 5-7 minutes, until the mixture thickens and coats the back of a spoon. Be careful not to overheat; the mixture should be thick but not scrambled.
- Remove from heat immediately and continue whisking for another minute to cool slightly. The sauce will continue to thicken as it cools.
- Serve warm over your favorite fruits or chilled for a refreshing twist. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
101g
Fat
9g
Carbs
8g
