Sauternes Sabayon – a delicious recipe with egg yolks, sugar, Notes, salt, cream, Notes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cook the sabayon (see the Note on Egg Yolk Foams and Sabayons, below):
2
In the bowl of a bain-marie, whisk together the egg yolks and sugar.
3
Whisk in the sweet wine and salt and place the bowl over the simmering water.
4
Whisk briskly until the mixture has thickened, tripled in volume, and holds the lines of a whisk, 5 to 10 minutes.
5
As you whisk your sabayon you will smell the alcohol in the sauternes evaporating.
6
Finish the sabayon:
7
Remove the sabayon from the heat and cool slightly.
8
If you would like it finished with cream, allow the sauce to cool completely and fold in the lightly whipped cream.
9
Serving Suggestions:
10
If you would like to serve it in the classic Italian style (zabaglione made tableside), then serve it immediately.
465
kcal
Calories
31
g
Fat
28
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 egg yolks, 1/2 cup plus 2 tablespoons sugar, 1/2 cup sauternes (see Notes), Pinch of salt, and more.
Yes, Sauternes Sabayon falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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