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Champagne Sabayon

  • Yield: 1 1/2 cups


  • 6 large egg yolks
  • 1 tablespoon minced shallots
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup Champagne
  • Salt
  • Freshly ground white pepper
  • 2 teaspoons snipped fresh chives


  • Combine all of the ingredients in a stainless-steel bowl. Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes. Remove from the heat and serve.