Sabayon

Frothy Wine Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

When wine is substituted for milk in the Crème à l’Anglaise, and the quantities are reduced, a Sabayon sauce is the result. In Italy, homeland of the Sabayon, the wine used is Marsa