Sauce Sabayon

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Put in a small saucepan six yolks of eggs, a quarter of a pound of castor sugar and about a wine glassful of liqueurs; the best mixture is brandy and curaçao, but of course there are many other combinations like brandy and Kümmel (or, should you wish to be economical, use sherry or Madeira as you would for an Italian Zambayone). Cook au bain marie, whipping all the time. The consistency of this sauce should be that of cream, not more. The quantities quoted are ample for six to eight people.