Preparation info

  • Yield:

    6 cups

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About


egg yolks 12


  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