Hot sabayon sauce

Hot sabayon sauce

By
From
Encyclopedia of Food and Cookery
Makes
375 ml

A lovely sweet sauce flavoured with wine or fruit juice. Serve cold with poached fresh fruits or fruit jellies, or hot with hot sponge or fruit puddings or warm poached pears.

Ingredients

Quantity Ingredient
3 egg yolks
80g caster sugar
pinch arrowroot
125ml white wine
or 125ml sweet sherry
or 125ml fruit juice

Method

  1. Beat yolks with sugar and arrowroot in a heatproof bowl until very pale and thick. Add wine, sherry or juice and whisk vigorously.
  2. Place bowl over a saucepan of simmering water and continue whisking vigorously until sauce thickens. Do not allow water to get hotter than a simmer, or let water touch bowl.
  3. Remove from heat and beat for another few minutes. Serve immediately.

Variation

  • Cold sabayon sauce: Proceed as above, using an extra egg yolk. After removing from the heat and beating for a few minutes, place bowl over ice and continue whisking until sauce is thoroughly chilled.
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