Sabayon for Foams and Emulsified Sauces

For many of us, the notion of preparing a sabayon—in which a degree or two shift in temperature may cause it to fail—is intimidating, to say the least. Take this to a grand scale—you have to make a sabayon with, say, a hundred egg yolks—and you’ve a recipe for terror, not sabayon.

To alleviate this worry, you’re best off cooking the egg yolks sous vide. In this way you can be sure to hit the temperature right on. There’s no chance of curdling or undercooking because the temperature of the surrounding water bath is set to the exact needed temperature.