Preparation info

  • Yield:

    6 cups

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Ingredients

egg yolks 12

Method

  1. Whisk together the egg yolks and sugar in a saucepan with sloping sides or a stainless-steel bowl.
  2. Pour in the wine and whisk the mixture continuously over medium heat. The sabayon will expand and become fluffy. As soon as it begins to lose volume, or if the bottom of the pan becomes visible while whisking, remove it from the heat. Whisk for 15 seconds more to