Tangy Sabayon Sauce

• 2 egg yolks
• 3 tablespoons sugar
• 2 tablespoons sweetened wine, such as marsala
• 1 tablespoon sour cream

1. Place the egg yolks, sugar, and wine into a metal bowl.
2. Place the bowl over a saucepan of barely simmering water, making a double boiler.
3. Whisk the mixture constantly until it foams and then becomes creamy and doubles in size, about 5 minutes.
4. Mixture should be uncomfortably warm to the touch, but not burning.
5. Remove the pan from the heat and whisk in the sour cream.

egg yolks, sugar, wine, sour cream

Taken from www.foodnetwork.com/recipes/melissa-darabian/tangy-sabayon-sauce-recipe.html (may not work)