Home

Sabayon Sauce

The French version of that Italian favourite, Zabaglione, Sabayon in usually served warm as an accompaniment to steamed pudding.

ingredients

makes about 200 ml (7 fl oz)
3 egg yolks
2 tbsp (25 g) 1 oz caster sugar (superfine granulated)
50 ml (2 fl oz) Marsala, Madeira, sweet sherry or sweet white wine
small strip of lemon rind

method

1. Beat the yolks and sugar together in a heatproof bowl until thick and pale.

2. Gradually whisk in the chosen wine. Add the lemon rind.

3. Pour the mixture into a double saucepan or stand the bowl over a saucepan of simmering water.

4. Cook until thick and creamy, whisking all the time.

5. When the whisk is lifted out of the mixture it should leave a trail that lasts for 2 - 3 seconds.

6. Remove the lemon rind.

7. Serve at once.

What did you think?

40 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved