Brigtsen’s Champagne Vanilla Sabayon Posted by LladyRusty at recipegoldmine.com – April 29, 2001 Source: Restaurant: Brigtsen’s – Chef Frank Brigtsen – New Orleans Visitors Bureau Web Site 12 egg yolks1 1/2 cups champagne2 cups granulated sugar1 vanilla bean, split In a mixing bowl, add the sugar and egg yolks. Beat with a wire whisk until [...]

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Sabayon Posted by bettyboop50 at recipegoldmine.com – April 29, 2001 Serve this rich custard as a sauce over fruit or plain cake. 4 egg yolks1/2 cup granulated sugar1/2 cup Marsala or sherry In a metal mixing bowl, whip the yolks well. Slowly whisk in the sugar. Blend in the wine. Place the bowl over steaming [...]

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