Sabayon-Based Lobster Mayonnaise

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


lobster cooking liquid (see Sauce Américaine) 1 cup 250 ml
egg yolks 6 6
safflower or other inert-tasting oil ½ cup 125 ml
extra-virgin olive oil 6 tbsp 90 ml
cooked tomato coulis (Traditional Tomato Sauces) ½ cup 125 ml
crustacean oil (optional) 2 tbsp 30 ml
wine vinegar to taste to taste
salt and pepper to taste to taste


  1. Reduce the lobster cooking liquid to ½ cup (125 milliliters). Let it cool.
  2. Combine the reduced cooking liquid with the egg yolks in a 2-quart (2 liter) saucepan with sloping sides. Whisk off the heat until frothy.
  3. Beat the mixture over medium heat until it froths and stiffens slightly. Immediately remove from the heat and continue whisking for about 20 seconds, to cool it slightly.
  4. Whisk in the safflower oil, then stir in the olive oil with a wooden spoon. Stir in the tomato coulis and the crustacean oil, if using.
  5. Add vinegar to taste. Season with salt and pepper.