Sabayon Recipe
This easy-to-make Sabayon Recipe is a classic sweet dessert custard sauce that is incredibly delicious and comes together in minutes.
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- ¾ cup dry white wine
Instructions
- Separate the egg yolks from the egg whites and add the yolks to a large metal bowl. You can use the egg whites in an omelette or for meringue.
- Whisk the egg yolks vigorously for 1 to 2 minutes or until they become foamy.
- Next, whisk in the sugar and wine until incorporated.
- Place the bowl over a double boiler on medium heat and vigorously whisk until it becomes very thick, which takes about 4 to 5 minutes.
- Immediately serve the warm sauce over top fresh berries.
Notes
Make-Ahead: For freshness, this is meant to be served immediately. However, you can make this and keep it covered for up to 30 minutes before serving.
How to Store: Store this covered in the refrigerator for 2 days. This will not freeze well.
How to Reheat: It is best to serve this cold as reheating it will cause it to break.
A double boiler is where a bowl or a fitted pot is placed on another pot a quarter filled with simmering water. This technique gently heat sensitive foods like custards or sauces so that the eggs don’t scramble. It is also good for heating chocolate.
You can use electric hand beaters if you’d like.
I always know the sauce is done when I can make a figure 8 out of it, and it briefly holds the number shape before dissolving into the sabayon.
Dissolve ¼ teaspoons of gelatin into the wine if you want to serve this cold. Cook the recipe presented here, then chill the sabayon until cold.
Nutrition
Calories: 239kcalCarbohydrates: 39gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 11mgPotassium: 52mgSugar: 38gVitamin A: 260IUCalcium: 28mgIron: 1mg