Vanilla Sauce

This sauce is a perfect pairing with Chocolate Pasta.

6 large egg yolks
3 Tbsp. raw sugar
1 pinch sea salt
⅓ cup sherry
1 tsp. lemon juice, freshly squeezed
1 tsp. pure vanilla extract

Fill the bottom of a double boiler or a medium saucepan with water and bring to a boil over high heat. Reduce the heat to medium.

Put the egg yolks in the top part of a double boiler or in a copper or stainless steel bowl that will sit on top of the saucepan. Whisk the eggs vigorously until they turn pale yellow. Whisk in the sugar and salt. Set the eggs over the boiling water and whisk constantly as they increase in volume. Turn the bowl frequently to avoid hot spots.

Whisk in the sherry, lemon juice and vanilla extract and continue to beat the mixture until it has doubled in volume and is smooth and glossy. Be sure to beat too long. If the sauce begins to deflate stop immediately and remove from the heat.