Creamed Sabayon Sauce

Preparation info
  • Makes

    4 Cups

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

The secret to holding a cold sabayon sauce so that it does not collapse and separate is to whisk it in a bowl sitting in ice and water without stopping until it is quite cold. After that it will hold in a covered container in the refrigerator for up to four days.

Have a bowl (big enough to contain the bowl of sabayon) filled with ice and water next to the stove.