Sabayon Sauce

Preparation info
  • Makes about

    300 ml

    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


In France, this light and frothy mousseline sauce is known as sabayon and is spooned over fruity puddings. When freshly made and warm it is delicious served with a light sponge pudding. In Italy, when flavoured with sweet rich Marsala and extra sugar it becomes the classic pudding zabaglione.

For a sauce, allow 1