SABOYON SAUCE

Place one-half cup of sugar in a saucepan and add the yolks of two eggs. Cream until light and fluffy and then add one teaspoon of vanilla extract and one-half teaspoon of almond extract. Heat one-half cup of milk to the boiling point and then pour over the eggs and sugar. Stir continually over a slow fire until the mixture is just below the boiling point. Remove and add stiffly beaten whites of two eggs and serve on pudding.


Related posts:

  1. CARAMEL SAUCE RECIPE
  2. LEMON SAUCE
  3. LEMON SAUCE RECIPE
  4. CHOCOLATE SAUCE
  5. RUM SAUCE