Sabayon is a creamy custard like sauce, traditionally made with egg yolks, sugar and wine. The recipe is Italian in origin, called zabaglione. Some historians claim it was invented in at least the 16th century but it’s impossible to confirm.
Sabayon can be made either savoury or sweet. It’s a quick to make dessert and very popular. The menu is very simple and for a sweet sabayon, a sweet wine like Muscat works well. If you don’t wish to use alcohol you can use lemon or even coffee. Add whipped cream or egg whites to the mix to make it thicker and more mousse-like.
If you make savoury sabayon, which goes well with fish dishes, leave out the sugar, swap the sweet wine for a dry white wine or lemon juice and add a pinch of salt.
Ingredients for Sabayon
4 egg yolks
75g of caster sugar
4 tbsp of sweet white wine such as Muscat or Monbazillac
How to make sabayon
Whisk the egg yolks and sugar in a bowl over a bain-marie (or a pan of simmering water).
Once foamy, slowly add the wine while whisking constantly.
Keep whisking until the sauce thickens to a custard-like consistency.
Serve immediately, perfect with fresh fruit.
If you want to serve it cold, remove the bowl from the heat and keep whisking constantly until it is cool.
More delicious French desserts
How to make moelleux au chocolat – molten chocolate cake
Recipe for salted caramel
Deliciously sweet and sugary chouquettes – France’s favourite snack cakes!
