Making a Sabayon Sauce

This classic French sauce is a version of the Italian zabaglione. It is not difficult to make, but care must be taken not to overheat the mixture or it may separate. It is usually served warm, but if you prefer it cold, remove it from the heat and whisk it constantly until it is cold.

1. Whisk 6 egg yolks and 90 g caster sugar in a heatproof bowl until foamy and pale. Set bowl over a pan of simmering water.

   

2. Whisk constantly, adding 150 ml white dessert wine or fruit juice a little at a time, until the mixture begins to thicken.

   

3. Continue whisking until mixture is thick enough to leave a ribbon trail. Finally, add 1 tbsp Madeira or sherry.