Egg sauce

1 serving


Boil the lemon and cut off the zest from it. We rub eggs and egg yolks thoroughly with sugar, pour in grape juice, lay zest and cook over low heat, continuously - but beating with a whisk. As soon as the sauce increases in volume by about three times and turns into a lush foam, we immediately serve it to the table. Otherwise, after 10 minutes, the foam will fall and the sauce will become liquid.