Sabayon Sauce

Ingredients
4 egg yolks
4 tablespoons of confectioner’s sugar
4 tablespoons of champagne

Preparation
Heat up all of the ingredients in a double boiler, making sure the water does not boil. Stir vigorously until you obtain a thick spongy sauce (this should take around 20 to 25 minutes). Place it in the refrigerator until you intend to serve it out.

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