Chef Stephen Sagar

• 4 large egg yolks
• ¾ cup granulated sugar
• ¾ cup dry white wine

• Separate the egg yolks from the egg whites and add the yolks to a large metal bowl. You can use the egg whites in an omelette or for meringue. 
• Whisk the egg yolks vigorously for 1 to 2 minutes or until they become foamy. Next, whisk in the sugar and wine until incorporated. Place the bowl over a double boiler on medium heat and vigorously whisk until it becomes very thick, which takes about 4 to 5 minutes. 
• Immediately serve the warm sauce over top fresh berries.