Savory Grapefruit Sabayon

1. 1

   In a small saucepan, simmer the stock and vodka until reduced by half. Let cool.

2. 2

   Combine grapefruit juice, zest and honey in a small bowl. Add to cooled stock mixture.

3. 3

   Make a double boiler by bringing some water to boil in a saucepan. Place egg yolks in a small bowl, preferably metal, and place over saucepan. Slowly begin to add the stock mixture to the eggs, whisking constantly. You may need to take the bowl on and off the hot water so as not to overcook the eggs. The sabayon will start off frothy and then become thick and creamy.

4. 4

   Cook until an instant read thermometer reads 160 degrees F.

5. 5

   Serve with grilled shrimp or scallops.

* Per serving · 4 servings · Values may vary.

No additional tips available.