CAHM 156 Sauces


Page Numbers Refer to Sauce text

Adobo
Avgolemono Greek Egg-Lemon Sauce
Bˇarnaise p. 347 Foyot, Choron
Beef Stroganov
Berberé Paste II
Beurre Blanc p. 383 regular, reduced cream
Boletos Aliter
But'echa'
Carmel p. 553
Chicken-Groundnut Stew
Chicken-Mushroom Vindaloo
Cheatan Chatni
Chocolate p. 550
Chutney p. 426 fruit
Cr¸me Anglaise p. 544 Chocolate, coffee
Compound butter p. 389
Cumberland Sauce
Demi Glace P. 159 Robert, Bordelaise, Bigarade
Dinuguan II
Djawa
Dragon Chicken
Fesenjan
Flavored oil p. 404 Chili oil
Fruit coulis Eric Gado-Gado Indonesian Peanut-CoconutMilk Sauce
Gastric p. 181
Glace de Viande p. 103
Hollandaise student variations
Integral meat p. 223
Kadhi
Kaju Chatni
Ketjap Manis Indonesian Soy Sauce
Kickshaw
Korma
Lobster sauce p. 299 EricÕs variation
Me Saltsa
Murg Makhanwallah
Nasturtium Butter
Paprikascirske Marinade
Persian Chicken
Pudeena Chatni
Puree p. 442 Red bell pepper
Raita
Remoulade Sauce
Rendang
Romescu
Saag Ghoste
Sabayon p. 549 Champagne, Riesling
Salsa Eric Mango salsa
Sambal Iris
Sekanjabin
Skordalia
Veloute p. 197 Normandy
Zabaglione

Adobo
2 pounds pork
2 pounds chicken
1 cup distilled vinegar
1 cup chicken stock
1 cup garlic
1/4 teaspoon black pepper
2 tablespoons soy sauce to taste
3 tablespoons peanut oil
3 each tomato
1/4 bunch flatleaf parsley
1. Boil pork and chicken in stock, vinegar, garlic, soy sauce, and pepper until tender.
2. Drain, reserving liquid. Concentrate liquid into glaze
3. Fry pieces of meat in oil. Mix all together. Balance flavors. Garnish w/ tomato and parsley
Avgolemono Greek Egg-Lemon Sauce

1/2 quart chicken stock
1/2 quart water
2 tablespoons cornstarch sub cooked rice
1 teaspoon salt
6 each egg
2 each egg yolk
1/2 cup lemon juice
1/4 teaspoon black pepper pref. freshly ground

1. Starch chicken stock, or blenderize with cooked rice.
2. Add water, eggs, yolks, lemon juice, salt and pepper.
3. Beat over heat until thick, being careful not to curdle mixture.
Serve immediately

Beef Stroganov

2 tablespoons mustard
2 tablespoons sugar
4 teaspoons salt
2 tablespoons hot water
4 tablespoons oil
8 cups onion thinly sliced
1 pound mushroom thinly sliced
4 pounds tri-tip
1 teaspoon black pepper to taste
1 pint sour cream

1. Cut meat across grain 1/4X1/4X2. Mix dry mustard, sugar and salt w/ hot water.
2. Wok onions and mushrooms in 2 tablespoons oil gently, gently. Reserve.
3. Wok beef hard in batches in remaining oil until brown, transferring to mushroom mix when done.
4. Add salt, pepper, mustard and sour cream. Heat briefly, adjust seasoning
Serve with straw potatoes.

Berberé Paste II
1 teaspoon ground ginger
1/2 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon fenugreek seed
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons onion
1 tablespoon garlic
2 tablespoons salt
3 tablespoons red wine
1 cup paprika
2 tablespoons cayenne to taste
1/2 teaspoon black pepper
1 cup water
1. Toast dry spices. Grind with everything else. Simmer 10 minutes.
Keep film of oil on top to preserve indefinitely.
Sometimes this is done with tomato paste instead of wine.
Boletos Aliter
2 pounds mushroom
2 tablespoons fresh lovage
1/2 teaspoon black pepper
2 tablespoons fish sauce
1 teaspoon honey to taste
4 tablespoons olive oil
1 tablespoon white wine vinegar to taste
1/4 pound baby lettuce leaves
1/2 cup vinaigrette to taste
Wok first seven ingredients. Chill. Serve over dressed greens
But'echa'
2 cups chickpea flour
1/4 cup berbere
2 cups water
1/2 cup oil
1 cup red onion
1 tablespoon mustard
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt to taste
1 each green bell pepper

1. Mix chickpea flour with berbere and water. Simmer 10-20 minutes.
2. Meanwhile, wok onions without oil gently until transparent.
3. Mix all together, adjust flavoring.

Cheatan Chatni
1 1/4 quarts preserves
1/3 cup chai now extract
1 2/3 tablespoons salt
1/3 cup distilled vinegar
1/3 cup garlic chopped or ground
2 1/2 teaspoons black pepper freshly ground
1/3 cup fresh ginger slivered, optional

Any type of jam or preserves can be used.
Mix all ingredients together and adjust balance.

Chicken-Groundnut Stew
3 pounds chicken
1 tablespoon salt
1 tablespoon ground ginger
2 tablespoons peanut oil
1 medium onion
1 cup tomato paste
2 tablespoons ground shrimp powdered
2 teaspoons garlic
1/2 teaspoon fresh ginger
1/4 teaspoon cayenne
1/2 teaspoon white pepper
3 cups chicken stock
3 each jalapeno whole
1 cup okra optional
1 cup peanut butter
8 each hard-boiled egg shelled

1. Mix chicken strips with mixture of salt and dry ginger.
2. Wok onions in oil until soft.
3. Add chicken stock, tomato paste, shrimp, garlic, fresh ginger, fresh chili, cayenne and white pepper. Simmer 10 minutes.
4. Add peanut butter, chicken strips, okra and hard-boiled egg. Simmer until chicken is done.
Adjust seasoning and consistency.


Chicken-Mushroom Vindaloo

1/4 cup peanut oil
5 1/3 pounds chicken thighs without skin
2/3 pound mushroom
1 teaspoon salt
2 pounds onion
3/4 ounce fresh ginger sliced across fibers
3 1/4 ounces garlic
2 teaspoons cinnamon pref. Ceylon
1/2 teaspoon tumeric
1/2 teaspoon cloves
1/2 teaspoon black pepper
1/2 teaspoon chili flakes to taste
1/2 quart tamarind pulp
2 tablespoons distilled vinegar to taste
2 tablespoons cilantro garnish

1. Wok whole button mushrooms or pieces of larger mushrooms with salt in ghee over high heat until thoroughly browned and all juices concentrated to glaze. If spicy dish is desired, first fry chili flakes/cayenne with the mushrooms.
2. Blenderize onions, garlic, cinnamon, cloves, tumeric with sufficient water to thoroughly pulverize the mixture.
3. Add spice mixture to wok and continue wokking until browned, adding splashes of water as needed to prevent burning. For best flavor, brown long and carefully.
4. Add tamarind, black pepper, and vinegar. Simmer briefly. Adjust seasoning.
5. Serve garnished with cilantro.

Originally from Goa, a Portuguese enclave in Southwest India, this dish is robust and satisfying whether it is mild or searingly hot (the flavors blend well with habanero chilies.) This dish keeps and reheats very well as it was originally developed as a way to preserve meats in the tropics without refrigeration.
One of the most popular offerings at India Joze Restaurant for over twenty years, we used it as a braising sauce with choices of boneless pork tenderloin, fried tofu triangles, boneless chicken breast, calamari, or prawns. To prevent scorching and for added depth of flavor, add a little water or chicken stock as you cook the accompaniments in the vindaloo.
Cumberland Sauce
1 3/8cups red currant jelly
3/8 cup port wine ruby
2 1/8 teaspoons orange zest
1 1/8 tablespoons lemon zest
2 7/8 tablespoons frozen orange juice
2 7/8 tablespoons lemon juice
3/8 cup shallots finely chopped
2 1/8 teaspoons dry mustard
1 1/8 teaspoons ground ginger
1 1/8 teaspoons black pepper
3/8 teaspoon salt

1. Combine all the ingredients in a small saucepan over medium-low heat. Stir frequently until the jelly has melted, 5 to 10 minutes. Remove to a bowl and cool to room temperature.

2. Refrigerate until the sauce sets to the consistency of jelly, about 2 hours. Cumberland sauce will keep covered in the refrigerator for up to 2 days.

Dinuguan II
1 tablespoon oil
3/4 cup garlic minced or pressed
2 tablespoons fresh ginger
2 pounds pork pork belly
3 each red chiles
1 pound onion thinly sliced
1 each bay leaf
1 cup tamarind pulp
4 cups pork blood
3/4 pound pork livers
salt
pepper (optional)
1 tbsp. of cooking oil

Refrigerate the pig’s blood until needed.

Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in tamarind and just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked.
Meanwhile, minced the liver. Season with a little salt.
When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary.
Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

Djawa
2 tablespoons peanut oil
2 tablespoons fresh ginger slivered or chopped
1 tablespoon garlic chopped or paste
1/2 teaspoon white pepper ground
4 tablespoons tamarind pulp to taste
3 tablespoons brown sugar to taste
1 teaspoon jalapeno chili water optional
1 tablespoon soy sauce to taste
1/2 cup fresh basil
1 cup water

1. Blend ingredients.

Makes about 2 cups.
Notes: Use to make Tofu, Chicken, Calamari, Prawn, Tempeh, Lamb Djawa.
Cook whatever it is and add the sauce late.
Keeps 2 weeks under refrigeration


Dragon Chicken
1 pound chicken breast, no skin, no bone, R-T-C 2X1/2X1/2" strips
2 teaspoons peanut oil optional
1 medium onion slivered
1/2 cup bamboo shoots strips
1 ounce shiitake mushrooms soaked and slivered
1 tablespoon fresh ginger
1 tablespoon fresh garlic
2 teaspoons fish sauce to taste
2 each jalapeno finely chopped, opt.
1/4 cup rice wine vinegar
1/2 cup chicken stock no seasoning
2 tablespoons cornstarch mixed with water
1/4 bunch fresh cilantro chopped
1/4 bunch fresh mint chopped

First, make sauce. Blenderize shiitake soaking liquid, garlic, ginger, fish sauce, jalapeno, rice wine vinegar and chicken stock. If desired, let stand a few minutes, then strain.
Wok chicken, bamboo shoots, onions, and shiitake mushrooms in peanut oil.
When chicken is almost done, add sauce. For low fat version, wok all in sauce without oil.
Add corn starch mixed in a little water and continue wokking until mixture is thick.
Add herbs, reserving some for garnish.


Fesenjan
4 each duck
1 pounds walnuts
1 pint pomegranate juice or pomegranate syrup&water
2 teaspoons cinnamon
2 quarts chicken stock
1 teaspoon black pepper
2 teaspoons salt
3/4 each pomegranates

1. Brown ducks, cut into pieces as desired.
2. Simmer in chicken stock (or duck stock if you have it) with salt, cinnamon, and pomegranate juice about 1/2 hour until almost tender.
3. Remove duck from cooking liquid. Concentrate liquid or add stock/water/pomegranate juice to give appropriate amount of sauce.
4. Blenderize liquid with walnuts to give appropriate consistency.
5. Balance flavor with salt, pepper, pomegranate juice.
6. Add duck pieces and very slowly simmer or bake until done.
7. Serve heavily garnished with fresh pomegranate seeds, if available, or a drizzle of pomegranate syrup if not.


Gado-Gado Indonesian Peanut-CoconutMilk Sauce
1 1/2tablespoons peanut oil
3/4 each onion chopped fine
1 tablespoon fresh ginger slivered or chopped
2 tablespoons garlic chopped or paste
1/4 teaspoon shrimp paste optional
3/8 teaspoon bay leaf or daun salaam
1 1/2 cups coconut milk
1 1/2 cups peanut butter natural
1/4 teaspoon white pepper to taste
1 1/2 tablespoons tamarind pulp to taste
1 1/2 tablespoons brown sugar to taste
1 1/2 teaspoons jalapeno chili water optional
1 1/2 teaspoons salt to taste
1 1/2 cups water as needed

1. Wok shrimp paste, (optional,) onion, ginger, and garlic in oil until soft.
2. Add coconut milk, bay leaf, peanut butter, salt, tamarind, pepper, chiliwater, and water to taste.
3. Simmer briefly

Makes about 3 cups.

Japanese Miso Dressing

1/4 cup peanut oil
2 tablespoons miso
3 teaspoons rice wine vinegar
1 teaspoon fresh ginger grated
1/2 teaspoon sugar to taste

Combine all ingredients.

Makes about 1 cup.

Kadhi
1/2 quart kefir or youghurt
1 cup garbanzo flour
1/2 quart water as needed
2 ounces ghee
1 1/2 teaspoons black mustard seed
1/4 teaspoon cayenne to taste
1/2 teaspoon asafoetida
1 1/2 teaspoons tumeric
1/2 teaspoon ginger
1 1/2 teaspoons cumin
1/2 teaspoon salt
1 dash black pepper to taste

1. Whisk kefir (or youghurt) w/ water and garbanzo flour over heat until thick. Simmer at least 15 minutes, adding water as needed.
2. Wok mustard seeds in ghee (or peanut oil) until popped. Add asafoetida and cayenne and wok. Watch out for fumes! Add tumeric, ginger and cumin. Add to sauce.
3. Adjust seasoning


Kaju Chatni

1/2 pound cashews
1/4 pound jalapeno
1/2 cup lime juice
2 teaspoons salt
1 bunch cilantro
2 cups water as needed

Blenderize and balance.


Ketjap Manis Indonesian Soy Sauce
1/3 cup dark brown sugar
1/3 cup water
1/3 cup soy sauce
2 tablespoons light molasses
1 teaspoon fresh ginger
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
1 teaspoon galangal powder

1. Place the brown sugar and water in a small heavy saucepan and cook, stirring, over low heat for 1 minute to dissolve the sugar. Increase the heat to medium and cook at a very slow boil until the mixture thickens slightly, about 2 minutes.

2. Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, galangal and pepper. Simmer another 2 minutes, stirring frequently. The sauce may be stored tightly covered in the refrigerator up to 2 months.
Makes 3/4 cup
Kickshaw
1/2 pound beef
1 tablespoon cornstarch
1 teaspoon soy sauce or murri
2 each egg white
1 tablespoon sherry
4 each calendula flowers
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 each shallot
1/2 teaspoon lemon juice to taste
1. Cut beef into worms. Velvet.
2. Beat eggs with flowers. Wok shallot in butter, add beef, then eggs, salt&pepper, lemon as needed.
3. Garnish with flowers

Korma
2 tablespoons oil
1 medium onion finely slivered
1/2 teaspoon cayenne optional
1 teaspoon cinnamon optional
1/4 teaspoon cloves optional
1/2 teaspoon cumin optional
1/2 teaspoon ground ginger optional
1 tablespoon garlic chopped or ground
1/2 pound onion ground
1 each chicken skinned and cut-up
1 teaspoon ground coriander optional
1 cup yogurt
1/4 cup almonds blend w/cup of water
1 cup chicken stock subs. water
1 teaspoon salt to taste
1 tablespoon paprika optional
2 tablespoons tomato paste optional
1 teaspoon garam masala optional
1/2 teaspoon ground cardamom optional
1/2 teaspoon black pepper freshly ground
1 tablespoon lime juice optional
1 tablespoon jalapeno chili water optional to taste
1/4 bunch fresh mint
1/4 bunch fresh cilantro
Wok onion slivers in oil until red. Remove onions.
Add oil if needed. Wok cayenne, cinnamon, cloves, cumin, and ground ginger until fragrant.
Add onion paste and wok until brown.
Add garlic and wok until fragrant.
Add yogurt, almond puree, chicken(or mushrooms, lamb, pork, duck...)
Add chicken stock, salt and other spices.
Bring to boil, reduce to simmer until tender, about half an hour.
Add lime juice and chiliwater to taste.
Garnish with cilantro, mint, fried onions
Me Saltsa
1 pound feta cheese
1 each onion diced
1/4 cup olive oil
3 each tomato
1/2 bunch flatleaf parsley
1/4 teaspoon black pepper
1 cup white wine

1. Wok onion in olive oil until transparent.
2. Add everything else and what you cooking in me saltsa and cook until done.
At India Joze, the most popular me saltsas were calamari, shrimp, scallops, snapper, and chicken.


Murg Makhanwallah
1/2 ounce garlic
1 teaspoon fresh ginger
1/2 teaspoon tumeric
1/2 teaspoon cayenne
2 each serrano pepper
1/2 cup yogurt
1 teaspoon salt
3 pounds chicken breast
1/4 pound butter
1 pound onion
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon clove
1 tablespoon tomato paste
1 cup yogurt or kefir
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon coriander
1 cup cream
1/2 bunch cilantro

1. Set the chicken aside. Using a blender, combine the other ingredients for
the marinade into a smooth paste. Rub the marinade into the chicken pieces
and place in an airtight container. Allow to marinate for at least 2 hours.
2. Cook chicken in tandoor or wok chicken hard until dry. Reserve.
3. Melt butter in a heavy pan (dutch oven). Add the cinnamon, cloves
and cardamom. Saute until the spices release their aroma.
Add onions and fry until they turn golden. Add ground cumin, nutmeg and
ground coriander. Add the chicken along with the youghurt, most of the cream, the tomato paste. Bring to a boil, then turn down
the flame and allow to simmer; partially covered, until chicken is tender,
5 minutes. Adjust seasoning and consistency. Garnish with chopped cilantro and the rest of the cream.


Nasturtium Butter
1 cup butter or hung kefir
1/2 cup nasturtiums
1 teaspoon lemon juice
2 tablespoons honey
1 teaspoon salt

1. Food process briefly. Adjust seasoning.

Paprikascirske Marinade
1 medium red onion
1/2 cup tomato paste
1 cup sour cream
1 cup yogurt
1 tablespoon paprika
1 tablespoon garlic minced
1 teaspoon salt
1/4 teaspoon black pepper

1. Blenderize ingredients. Adjust seasoning.
Use as marinade/baste for chicken, mushrooms, veal, fish, calamari.

Persian Chicken

1/4 pound mushroom sliced thick
8 ounces chicken breast, no skin, no bone,
1 tablespoon clarified butter
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 cup pomegranate juice
1/4 cup heavy cream
2 tablespoons fresh mint chopped

Wok all ingredients together over high heat until sauce coats spoon heavily. Depending on how large a batch you are making and how hot your stove, it may be advisable to strain out the chicken and mushrooms to concentrate down the sauce without overcooking the chicken.
Add mint and serve.
The dish is excellent with different varieties of mushrooms, prawns, lobster, firm white fish, calamari, scallops...

Pudeena Chatni

6 bunches fresh mint
3/4 cup lime juice
1 tablespoons salt
12 each jalapeno

Blenderize it all together. Adjust balance.
Cilantro can be substituted for all or part of the mint.

Raita

2 1/2 quarts yogurt
3 1/3 tablespoons oil
1 2/3 tablespoons mustard seed preferably black
1 2/3 tablespoons Salt to taste
8 each cucumber chopped fine
5/8 cup cilantro to garnish

Pop mustard seeds in hot oil.
Fold in other ingredients.
Diced cooked beets, potatoes or spinach, not to mention raw apples with raisins and coconut, tomatoes, mint leaves, fried okra, fried mushrooms and many other things can substitute for the cucumber.

Remoulade Sauce
1/2 cup dill pickles cornichons pref.
1 tablespoon capers
2 cloves garlic finely minced
1/3 cup parsley
2 green onions minced
2 tablespoons tomato paste optional
1 1/2 cups mayonnaise
1 tablespoon capers
In a small bowl, stir pickles, lemon juice, capers, garlic, parsley, green onions, and tomato paste into mayonnaise. Makes about 2 cups.

Rendang
3 pounds beef chuck
2 quarts coconut milk
2 pounds onion diced
1/8 pound garlic
3 tablespoons coriander powder
2 teaspoons fresh ginger
1 teaspoon red chiles to taste
1/2 teaspoon tumeric
2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup dried coconut toasted&ground
1. Cube beef, removing excess fat.
2. Combine with rest of ingredients. Simmer until tender, 1-2 hours. This is Kalio.
3. To make rendang, concentrate sauce to thick paste. Adjust flavors.

Romescu
1/4 cup almonds
1/2 cup olive oil (Optional)
1/4 cup chiles de arbol, seeded, to taste
1/2 teaspoon salt to taste
1 tablespoon paprika pref. Spanish
1 tablespoon red or white wine vinegar
1/2 cup water as needed to blend
Blenderize and adjust seasoning.
Saag Ghoste
2 pounds beef
1 quart chicken stock
1/4 cup ghee sub. part peanut oil
1/2 pound onion diced
1/2 teaspoon tumeric
1/4 teaspoon cayenne to taste
1 tablespoon garlic
2 tablespoons fresh ginger
1/2 teaspoon coriander powder
1/2 teaspoon black cumin
2 bunches spinach washed and chopped
1 teaspoon salt
1/2 teaspoon garam masala
1 each tomato seeded and diced
1 teaspoon lime juice to taste

1. Brown beef cubes and simmer in stock until half cooked.
3. Wok onion in ghee until light brown. Add tumeric, then garlic and ginger. Wok until fragrant.
4. Add coriander and black cumin, then spinach, salt, garam masala & tomato. Add to beef and simmer at least 20 minutes. Traditionally simmered for hours, so frozen spinach is totally fine.

Sambal Iris
1 1/2 each onion
3 each tomato
3 each jalapeno to taste
6 each kaffir lime leaves, very fine chiffonade optional
3 tablespoons lime juice
3/4 teaspoon salt to taste

1. Finely dice onion, jalapeno, and tomato. Sliver kaffir lime leaves extremely finely.
2. Add lime juice and salt to taste.

Sekanjabin
3/4 cup vinegar
3/4 quart water
3/4 quart sugar
1 1/2 teaspoons salt to taste
3/4 quart fresh mint leaves firmly packed
3 heads romaine lettuce inner leaves
1 package pita bread

1.Boil vinegar, sugar, water and salt a couple minutes. Add mint leaves. Strain after a couple minutes. Cool.
2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.
This unlikely sounding Persian dessert is ridiculously easy and surprisingly popular for standing around and noshing. It makes a refreshing foil to rich dessert buffets.
Skordalia
1 5/8 ounces walnuts
3 5/8 tablespoons french bread subs. potato, mashed
3/4 ounce garlic to taste
3 5/8 tablespoons red wine vinegar
5/8 teaspoon salt
5/8 teaspoon black pepper
5/8 cup olive oil or more
1/4 cup water as needed

1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.


Zabaglione

4 egg yolks
1 egg
2 tablespoons sugar
1/2 cup Marsala wine
1 teaspoon lemon juice
1/4 cup slivovitz subs. eau de vie

1. Beat all together fast over direct heat until done. Or over simmering water if you've got more time than sense.
Marsala wine, a dark, sweet wine with a taste reminiscent of burnt sugar, is traditional for this classic dessert. Making zabaglione requires nothing more complicated than patience and a strong arm; the sauce acquires its distinctive frothiness from sustained whisking. Be careful not to let the mixture come to a boil as you cook it. Zabaglione is often served over fresh peaches or berries.