Champagne sauce

Recipe from: 12/1/1995 12:00:00 AM
Ingredients 3
Servings 2


Serving Change
  • 6
    egg yolks
  • 210
    castor sugar
  • 200
    sparkling white wine


1. Beat the egg yolks with the sugar until light and foamy. Gradually beat in the wine. Place in a microwave-proof bowl and cook in a 600 W microwave oven on full power for 1 minute. Whisk the mixture very well. 2. Microwave again on full power for 1 minute and whisk hard. Repeat. The mixture will now be fairly hot, so be careful. 3. Microwave for 30-second blasts, whisking briskly in between. 4. When the mixture has thickened sufficiently, remove from the microwave and whisk every so often until the sauce is cool. Cover with cling film and refrigerate. Note: If the mixture gets too hot, drop a couple of ice cubes into it to cool it quickly, whisking briskly.

Read more on: eggs  |  microwave


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