Mix 6 egg yolks with 1 cup of sugar (I used maple sugar here) and whisk vigorously. Then continue to whisk over a double boiler ( bowl over a saucepan with a little water steaming underneath to gently cook the egg based sauce)
Once it reaches a pale yellow color & ribbon like stage. Add your flavorings. I used triple sec. You can use any liqueur…or get creative! Savory sabayons are also delicious!
Pour over any fresh fruit. Enjoy! (beware, this is addictive)
~ Recipe submitted by Chef Sandy Stollar