Sabayon Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About


  • 2 egg yolks
  • 1 heaped tbsp extra-fine sugar
  • ¼ cup


Sabayon sauce is most interesting when a fine wine with very pronounced aromas is used in its confection; those that have given me the greatest pleasure are old Sauternes and Alsatian Gewürztraminer. The sauce is very rich in effect; this recipe may seem like very little but it will adequately serve 4 - or it may be doubled. Remember that the sauce will double in volume so choose your saucepan