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mousse that is eaten immediately after it is made or, with alterations to the same recipe, served cold. It is also used as a rich sauce, warm or cold, for fruits or other desserts,
d egg yolks
1/4 cup sugar
d oz. white wine, sherry, marsala or fruit juice
Beat egg yolks with sugar until white. A pinch of arrowroot may be added to sugar to prevent sauce from curdling or falling. Add wine or juice to the mixture and whisk over a pan of hot but not boiling water until sauce becomes thick and coats back of spoon. Remove from heat and whisk another few minutes. Serve at once.
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