Hot Savory Sabayon as a Sauce Base or Simple Foam

Preparation info

  • Difficulty


  • Yield:

    1¾ cups

    liquid; twice as much when converted into foam

Appears in


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.


egg yolks 20 20
water or flavorful liquid cups 300 ml
salt and pepper to taste to taste


  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 the water and do it by feel; err on the side of being too cool). If the liquid is too hot, it may curdle the yoks.
  3. Whisk together the yolks and liquid in a mixing bowl until the yolks are evenly dispersed. Season with salt and pepper. Transfer to a whipping siphon and hold in a bain-marie or sous vide immersion bath at 140°F (60°C). Use as needed.


This sauce is similar to Sauce Vin Blanc, in which white wine is whisked up into a sabayon and butter added in the manner of a hollandaise. Sauce Marguery is similar except that it is based on a white wine braising liquid from sole. Virtually any proportion of butter can be added to the recipe above, as a little as a teaspoon per serving to eight times as much; a sabayon is able to absorb a large amount of butter.