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Sabayon
Appears in
By Culinary Institute of America
Published 2015
Sabayon is a rich, substantial sauce of foamed egg yolks, sugar, and wine (Marsala is traditional in the Italian version, zabaglione). This sauce can be made ahead but is usually made to order due to its ease of preparation. Sabayon may also serve as the base for a mousse, and may be stabilized with gelatin and used as a cake or torte filling.
As sabayon is a very rich sauce, it is traditionally served with fresh fruit, berries, or other lean or acidic ingredients. It can be flavored as desired. If chocolate is added, the sauce will lose some of its airiness; the melted chocolate should be stirred in at the very end of the cooking process.
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