Description
Indulge in the rich and creamy delight of Sabayon, a classic French dessert sauce made with egg yolks, sugar, and wine. This elegant concoction is perfect for topping fresh berries, poached fruit, or even drizzling over cakes and cookies.
Ingredients
Scale
Egg Yolk Mixture:
- 4 large egg yolks
- ¼ cup granulated sugar
- ½ cup dry white wine or Marsala wine
- pinch of salt
For Serving (Optional):
- fresh berries or fruit
- mint leaves (for garnish)
Instructions
- Prepare the Sabayon Mixture: In a large heatproof bowl, whisk together the egg yolks, sugar, wine, and salt until smooth and pale.
- Heat Over Simmering Water: Place the bowl over a saucepan of simmering water (double boiler method) without touching the water.
- Whisk Continuously: Whisk the mixture for 7–10 minutes until it thickens into a light, foamy custard with soft peaks.
- Remove from Heat: Once thickened, remove from heat and continue whisking for a minute to cool slightly.
- Serve: Serve warm over fruit or as a sauce with desserts.
Notes
- Sabayon is best enjoyed warm but can also be served slightly chilled.
- For a non-alcoholic version, use white grape juice or sparkling apple cider instead of wine.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Whisking over double boiler
- Cuisine: French
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 14g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 185mg
