Sabayon Sauce

Preparation info

  • About

    3 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 egg yolks
  • ¼ cup sugar
  • ½ cup marsala or sherry
  • Cognac to taste (optional)
  • ⅔ cup heavy cream, whipped


    1. In the top part of a large double boiler, beat the egg yolks until thick, adding the sugar gradually.

    2. Place over barely simmering water, add the marsala or sherry, and beat until very fluffy and slightly thickened.

    3. Remove from the hot water, stand the pan in cold water, and beat until beginning to cool. Chill. The mixture will lose fluffiness as it stands.

    4. Before serving, add the cognac if desired. Fold in the whipped cream.