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Sabayon Mousseline Sauce
2 to 3 cups
- Difficulty
Easy
Published 1986
The secret to holding sabayon (zabaglione) is to keep whisking it over ice without stopping until it is quite cold.
Ingredients
6 ½ cup pinch
Method
Put two trays of ice in a container large enough to just hold a wide, rather shallow, stainless-steel mixing bowl. Half fill the container with water and keep this ice bath by the stove. Boil a pot of water that is large enough to hold the cooking bowl so that it sits half down into the pot.
Combine the yolks, sugar, and salt in a stainless-steel mixing bowl. Mix well and add the champa
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