1. whisk the egg yolks, egg and sugar in a metal beating bowl or possibly a special water bath bowl until creamy, do not whisk until creamy.
Put the bowl in a hot water bath, add the wine and whisk until the sauce is creamy and doubles in volume. 3.
Serve the sauce while still warm with a prepared dessert or pastry. Or cool in a baking dish with iced water while stirring and serve as a stand-alone dessert on the table.
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