Sabayon Sauce
Recipe type: Accompaniments
Serves: 200 ml (7 fl oz)
  • 3 egg yolks
  • 25 g (1 ounce) caster sugar
  • 50 ml (2 fl ounce) Marsala, Madeira, sweet Sherry or sweet white wine
  • small strip of lemon rind
  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.
The French version of that Italian favourite, <a href="">Zabaglione</a>, <a href="">Sabayon</a> in usually served warm as an accompaniment to steamed pudding.

Sabayon may also be made with several other liqueurs. Try it with Tia Maria for a subtle coffee flavor.

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