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Lemon Verbena Sabayon





Yields
Makes about 4 cups, 8 servings

Notes: Measure ingredients before dinner, then cook just before serving.

 4 large egg yolks
 1/3 cup sugar
 2 tablespoons lemon juice
 6 tablespoons late-harvest Riesling or white grape juice
 1 1/2 tablespoons finely chopped fresh lemon verbena, lemon balm, or mint leaves
Step 1
1

In the top of a double boiler or metal bowl (4 to 6 qt.), whisk to blend egg yolks, sugar, lemon juice, and Riesling.

Step 2
2

Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add lemon verbena, whisk, and serve at once.

Step 3
3

Nutritional analysis per 1/2 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories70
% Daily Value *
Total Fat 2.6g4%

Saturated Fat 0.8g4%
Cholesterol 106mg36%
Sodium 5.3mg1%
Total Carbohydrate 8.8g4%

Dietary Fiber 0.1g1%
Protein 1.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.