Champagne Sabayon
Instructions:
- 6 Large Egg yolks
- 1 Tablespoon Minced shallots
- 1/2 Teaspoon Pure vanilla extract
- 1/2 Cup Champagne
- Salt; to taste
- Freshly−ground white pepper; to taste
- 2 Teaspoon Snipped fresh chives
- Combine all of the ingredients in a stainless−steel bowl.
- Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes.
- Remove from the heat and serve.
- This recipe yields 1 1/2 cups.