Makes about 3/4 cup. Recipe is from Viking Cooking School Outdoors and Carnevino Restaurant, Las Vegas.
3 large egg yolks
3 tbls. dry marsala wine, of drinkable quality
1 to 2 tbls. freshly grated horseradish, or to taste
Salt and freshly ground black pepper, to taste
1. Fill a double boiler or small saucepan half-full with water and set over meidum heat, bring to a simmer. In the top of a double boiler or a small mixing bowl, whisk the egg yolks off the heat until creamy and smooth.
2. Whisk in the marsala, then place the mixture over the simmering water. The water should not touch the bottom of the bowl.
3. Cook, whisking constantly and vigourously, over medium to medium-low heat until the mixture has doubled in size and registers 160 degrees on an instant-read thermometer. Remove the bowl from the heat when necessary to prevent scrambling the eggs. When the custard is ready, remove from the heat and whisk 30 seconds more.
4. Whisk in the horseradish and season to taste with salt and pepper. Serve immediately or hold in a warm water bath or thermos until needed.