Sabayon sauce

Sabayon sauce

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Ingredients for making Sabayon sauce

  1. Chicken eggs 6 pieces.
  2. Sugar 0.5 cups.
  3. Lemon quarter.
  4. White table wine 0.5 cups.
  • Main Ingredients Eggs, White Wine, Sugar
  • Serving 4 servings
  • World CuisineItalian Cuisine


Knife, Grater, Casserole, Whisk, Plate, Cooker, Gravy boat

Preparation of Sabayon sauce:

Step 1: prepare the chicken eggs.

Separate the whites from the yolks. I do it this way: I split the egg with a knife, holding it in weight over the container. Gently so as not to touch the yolk. Then I pour from one shell to another, pour the protein into a plate, the yolk remains in the shell. Pour the yolk into the pan.

Step 2: prepare the lemon.

Peel from the fourth part of a lemon three on a fine grater. Squeeze lemon juice in a glass. Add boiled water to a glass with lemon juice, so that the liquid occupies the fourth part of the glass.

Step 3: prepare the Sabayon sauce.

In a saucepan we combine the yolks, lemon zest, granulated sugar, mix with a whisk. We put the pan on a small fire and gradually pour in table wine, then add water with lemon juice. Constantly, while we cook the sauce, beat it with a whisk until the sauce thickens, for 10 minutes. Do not bring to a boil!

Step 4: Serve the Sabayon Sauce.

Pour the finished sauce into the saucepan, give time to cool. Chilled sauce is served with cauliflower, asparagus, artichokes or sweet desserts. Enjoy your meal!

Recipe Tips:

- - If you are going to prepare Sabayon sauce for desserts, then during the cooking process you can add nutmeg or vanilla to the pan. In the sauce for vegetables, you can add saffron, black pepper and garlic powder.

- - Sabayon sauce can be drunk separately, as an independent dessert. To do this, pour the finished sauce into champagne glasses, decorate to taste and serve.

- - Another option for making Sabayon sauce is with olive oil, instead of table wine.


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