How to Make Sabayon

Sabayon is a sweet dessert sauce that can be spooned over fresh fruit for a simple dessert. The key to making sabayon is to whisk continuously in a double boiler over even heat, without letting it heat too quickly. Read on to learn more.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 egg yolks
• ½ cup fruity white wine like Riesling
• 1/4 cup white sugar
• A double boiler
• A whisk
• A large bowl of ice water
• A food thermometer

How to Make Sabayon

1. Fill the bottom of the double boiler with 2 to 3 cups water. Place it over medium heat. Bring to a gentle simmer.

2. In bowl of the double boiler, vigorously whisk together the eggs and the sugar until the mixture is pale yellow and thickened.

3. Continue whisking and slowly add the wine.

4. Put the bowl over the simmering water and continue whisking until the mixture reaches 160 degrees F and is as thick as yogurt. It will have increased several times in volume. Cooking time is 5-10 minutes. If the sabayon is heating too quickly, remove the bowl from the double boiler and continue whisking.

5. Serve immediately if you prefer hot sabayon. If you wish to chill your sabayon for later use, remove the bowl from the double boiler and place it in the ice water. Continue whisking until the sabayon is cool to the touch.

6. Cover tightly with plastic wrap and refrigerate. When you are ready to serve, fluff the sabayon once more with the whisk and spoon over berries.

Tips & Warnings

• Vary the amount of sugar or the type of wine to alter the flavor of the sabayon. If you are using a very sweet wine, you may not need as much sugar.
• To make the Italian version of sabyon called zabligione, substitute the wine with dry Marsala.
• Be careful when adding wine to the sabayon near an open flame, as it could flare up causing burns or creating a kitchen fire.