Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

This sauce is served either hot or cold. To use warm just complete the first stage of the recipe. For a cold sauce or indeed a delightful chilled dessert, carry on with the second stage.


Stage 1

  • 6 egg yolks
  • 4 oz (100 g) caster sugar
  • a pinch of salt
  • 4 fl oz (120 ml) sweet white wine

Stage 2

  • 4 fl oz (120 ml) double cream


Stage 1

  1. Heat a pot of water that is big enough to hold your whisking bowl without Archimedes’ principle causing a flood on the stove. When the water is simmering, put all the ingredients except the cream into the bowl, preferably stainless steel, and then place the bowl in the water.
  2. Whisk the ingredients together vigorously for 10 minutes, by which time they will have risen in volume and be thick and creamy.

Stage 2

  • Transfer the bowl on to another container, this time filled with a mixture of ice cubes and water. Whisk the sabayon vigorously until it is quite cold.
  • Whip the cream and fold it into the sabayon.