Sabayon

A dessert sauce made by whisking egg yolks, dry white wine, and sugar over heat until the mixture becomes a foam. Sabayon is the French equivalent of Italian zabaglione. Also, the preliminary emulsion used as a base for hot emulsified egg yolk sauces, such as hollandaise, in which egg yolks are combined with a small amount of cold water and beaten over medium heat until the mixture becomes an airy foam.