Sabyon Sauce
Ingredients
- Grated rind and juice ½ lemon
- ½ cup white wine or
- ¼ cup Sherry
- ⅓ cup sugar
- 2 eggs
Steps
- Mix lemon, wine, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk; pour on to whites of eggs beaten stiff.
More recipes with lemon, wine or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.