Sabayon

by Robert Booz

The French sabayon, the Italian zabaglione, there’s not too much of a difference—a sauce made of whipped egg yolks and liquid, usually wine. While most people are familiar with the sweetened version, made with Muscat or Champagne and often served with berries, if you omit the sugar and use a dry wine like a Sauvignon-Blanc, it goes equally well with scallops or lobster.

Ingredients

  • 6 egg yolks
  • 1 cup wine (Sweet Ideas: Marsala, Sauternes, Muscat D'Asti; Savory Ideas: Riesling, Champagne, Sauvignon-Blanc)
  • 1/4 cup sugar (if making sweet)
Sabayon

Elizabeth Cecil

Put egg yolks and sugar into a large metal bowl. Place your bowl over a pot of simmering water on medium-low heat and vigorously whisk eggs and sugar together until well combined, about a minute. Gradually add wine in a light trickle, whisking constantly. Continue whisking until light and airy and tripled in volume, about 10 minutes.

If you wish to use the sauce cold or at room temperature, remove it from the heat and continue whisking until it has cooled.

For sweet, spoon it over berries or let it chill in small dessert bowls and serve with cookies. For savory, spoon it warm over fish, asparagus, or tarragon-poached chicken.

Yield: 4 to 6 servings