Sabayon Sauce

5 from 8 votes

When the sauce was done, it was smooth and creamy like billowy whipped cream with the right amount sweetness and slight tartness from the wine. It tastes amazing served with fresh fruit or fruit pie.

Prep Time5

Cook Time7

Total Time12

Course: Dessert

Cuisine: French

Servings:

Calories: 152kcal

Author: Cheryl Norris

Equipment

Ingredients

4 large (80 grams) egg yolks
1/3 cup (63 grams) granulated sugar
2/3 cup Chardonnay or your favorite white wine

Instructions

This recipe makes enough for 4 servings if serving with fresh fruit.
The sabayon should be served as soon as it is done. If serving with fresh fruit, like strawberries, prep the fruit and spoon it into the serving glass or bowl.
Fill a 3 or 4-quart saucepan halfway with water and bring it to a simmer. A simmer is just below the boiling point (about 200 degrees F)
In a large, heatproof bowl, whisk together the sugar and the egg yolks. Whisk the mixture until the combination looks creamy and is lighter in color. Next whisk in the wine.
Set the bowl over the pan of simmering water (the bottom of the bowl shouldn’t touch the water) and whisk vigorously and continuously until the mixture becomes frothy, thicker, and reaches 150 degrees F. The sabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl and it holds it shape after 15 seconds.
You can whisk slower, but if you need to stop whisking it, remove the bowl from the pan for as brief a time as possible.
Spoon the warm sabayon over the berries. Add a cookies or cookie crumbles for a little crunch.

Notes

Wine Selection: Use a wine that you like to drink for this recipe as that will be one the main flavors in the sauce.

For a Thicker Sabayon: If you want a thicker sabayon reduce the amount of wine to 1/2 cup.

Water Temperature: Be sure that the water remains at a constant simmer. Don’t let it boil (the eggs will cook too quickly and possibly curdle) and don’t let it get too cool (it will take a long time to reach the right temperature and texture.

Nutrition