4358 Sabayon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Place 250 g (9 oz) caster sugar and 6 egg yolks in a well-tinned basin and whisk until it reaches the ribbon stage. Mix in dl (9 fl oz or 1⅛ U.S. cups) dry white wine; place in a pan of very hot water on the side of the stove and whisk the mixture until it becomes thick and frothy.

Flavour to taste with vanilla sugar, orange sugar, lemon sugar, or 3 tbs of a good liqueur such as Kirsch, Kümmel or Rum.