Demeyere'S Beer Sabayon

1. 1

   Add equal parts egg yolks, sugar, and beer to a high-sided, high-quality saucepan off the heat. (If your saucepan doesn't distribute heat evenly, instead put the ingredients in a bowl to go on top of a double boiler.)

2. 2

   Put the saucepan (or the saucepan with simmering water in it, and the bowl of ingredients on top) on the burner and bring to a simmer, whisking vigorously and constantly and taking care that the mixture never goes above a simmer.

3. 3

   The sabayon is done when it's thick and ribbony and at least doubled in volume (the temperature should reach about 150u00b0 F).

4. 4

   Serve the sabayon warm, or continue whisking it off the heat until it cools a bit, but do not let it sit for more than a few minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.