Sabayon sauce

Sabayon sauce

A dessert sauce made from only egg yolks sugar and a liqueur flavoring.

James Andrews


  1. 3 egg yolks
  2. 2 Tablespoons sugar
  3. 1/4 Cup sweet sherry white wine Marsala , Madeira , or sweet
  4. 1 lemon , zest of


20 mins
  1. Add Photo

    Beat the yolks and sugar together in small bowl until thick and pale.

  2. Add Photo

    Gradually whisk in the chosen wine. Add the lemon rind. Pour the mixture into a double boiler

  3. Add Photo

    Constantly whisking, cook until thick and creamy,

  4. Add Photo

    When the whisk is lifted out of the mixture it should leave a trail that lasts for 2 - 3 seconds.

  5. Add Photo

    Remove the lemon zest, and serve at once.

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