Hollandaise-Sabayon

Name: Hollandaise-Sabayon
Cuisine: France
Ingredients: Dash of salt, sugar, and white pepper; 2 tablespoons clam juice (bottled) or white wine; 1 tablespoon sherry; 1 tablespoon lemon juice; 4 egg yolks; 2 tablespoons crème fraîche or whipping cream; ⅛ pound softened butter

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

This is a very special sauce designed to be served on cooked fish. It is made by the softened-butter method of making Hollandaise, but the ingredients differ so much I have chosen to list this recipe separately. Employ the same technique as in the making of Hollandaise sauces.

Ingredients

4 egg yolks
2 tablespoons clam juice (bottled) or white wine
⅛ pound

Europe
France
Sauce
Pescatarian
Mediterranean
Gluten-free

Method

Put yolks, clam juice, and butter into heavy enameled-iron pan or into top part of double boiler. Cook over low heat, or over hot but not boiling water. Beat continuously with a whisk or hand mixer on low speed until the mixture is the consistency of heavy whipped cream.
When thick, remove from heat, set pan on damp cloth to keep it from moving as you beat in