Sabayon Sauces

When a cooking liquid is allowed to cool, it can be combined with egg yolks and quickly whisked over heat to form a sabayon. In classic sauce making, the sauce would then be completed by adding fat, usually clarified butter. It is possible to eliminate most or all of the fat. The resulting sauce is extremely light and airy. Although egg yolks are extremely rich, two or three egg yolks form enough sabayon sauce to serve six to eight diners.