- 3 egg yolks.
- 100g (31/2 oz) caster sugar.
- 11/2 dl (5 fl oz) of white wine*.
- juice of 1/2 lemon or 2 tablespoons of liqueur**.
In a stainless steel bowl (make sure that it can fit in one of your pot, as it will be placed in a bain-marie), place the eggs and the sugar and work them vigorously until the mixture makes a ribbon (see picture).
Place a pot on the range with some water and bring it to a gentle simmer.