James Peterson

Hot Savory Sabayon as a Sauce Base or Simple Foam

Preparation info
  • Yield:

    1¾ cups

    liquid; twice as much when converted into foam
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Use flavorful liquid such as broth, infusions of herbs and teas, vinegar (diluted with water), fortified wines (especially fino sherry—which is dry—or Madeira) with the alcohol burned off, fruit or vegetable juices (reduced or not, with heat or vacuum or shellfish cooking liquid. In a pinch, use water.

Ingredients

egg yolks 20

Method

  1. Whisk the egg yolks until smooth and seal in a heavy plastic bag. Cook sous vide for 30 minutes at 140°F (60°C).
  2. Warm the liquid to the same temperature (or a little lower) than the sous vide water (just put your hand in