How to make a sabayon sauce
Get the low-down on how to make the perfect, fluffy sabayon sauce – an essential kitchen skill
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Your support makes all the difference.This is an easy sauce that is similar to hollandaise. In this sweetened version, egg yolks, sugar and a liquid (alcohol or reduced fruit poaching liquor) are whisked well over heat to produce a light and airy sauce – perfect to fold into whipped cream and cover fresh fruit, and then caramelise under a hot grill. But as you will find, there are many other ways to use a sabayon.
Method
1. Put 80g caster sugar, 5 egg yolks and 100ml sweet wine or flavoured eau-de-vie in a heatproof bowl set over a pan of barely simmering water on a low heat.
2. Whisk together using a balloon whisk.
3. Keep whisking over the heat until it thickens, doubles in volume and turns pale. When you lift up the whisk it should leave behind a ribbon trail.
4. Take off the heat and leave to cool to room temperature, then fold in 300g lightly whipped double cream. Makes about 500g.
Summer fruits, fresh almonds and sabayon
Serves 4
12 fresh green almonds in the shell,
plus extra to serve
3 apricots
12 strawberries
1 punnet of golden raspberries
Sabayon
1 lime (optional)
Place the almonds, apricots, strawberries and raspberries in a serving dish. Top with the Sabayon and glaze very quickly with a kitchen blowtorch, or under a very hot grill. Grate some fresh almonds and lime zest, if using, over the top, then serve.
From The Skills by Monica Galetti. Published by Quadrille, £20
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