Emulsified Seafood Sabayons

Preparation info
  • Makes Enough for

    4 to 6

    Main-Course Servings, Depending on How Much Butter You Add
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This sauce is closer to the Sauce Marguery, described. A sabayon is an emulsion, technically a foam (an emulsion of a gas with a liquid), made by beating egg yolks with liquid over just enough heat to stiffen the foam without curdling the yolks. A Windsor pan, which has sloping sides that allow you to reach into the corners with a whisk, is the best kind of saucepan to use for this technique. In a regular saucepan, the yolks can hide in the corners,