Sabayon Sauce recipe
information
The French version of that Italian favourite, Zabaglione, Sabayon in usually served warm as an accompaniment to steamed pudding.
ingredients
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
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.
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.
serving amount
makes about 200 ml (7 fl oz)
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
