Aka. "zabaglione," or, an Italian dessert made from egg yolks, sugar and sweet wine. However, this dessert can also be transformed into a savory sauce: drizzled over grilled asparagus, form a frothy pool to rest a perfectly-seared filet of Dover Sole, or cascade down a delicate poached eggs Benedict brunch.
Many are intimidated when cooking sabayon due to the risk of making scrambled eggs, as opposed to light, frothy sauce. First of all, practice makes perfect. Do not expect that you will make a 'cordon bleu' sauce on your first attempt. If you mess up, guess what - throw the first attempt away and simply try it again.
1/4 cup heavy cream
4 large egg yolks
3 Tbsp lemon juice
Coarse sea salt, to taste
Sprinkle of cayenne pepper, smokey paprika
1 tsp turmeric
Finely grated lemon zest (garnish)
First, whisk cream until soft-peaks form.
In a medium heatproof bowl, place the yolks, lemon juice, pinch of salt, pinch of cayenne pepper, smokey paprika, turmeric and whisk immediately. Set the bowl over a pan of simmering water, or double-boiler. Be sure that the water does not begin to boil, nor touches the bottom of the heatproof bowl. If the heatproof bowl becomes too warm too quickly, then the eggs will coagulate and form scrambled eggs, as opposed to their intended sauce-like state. Whisk constantly, occasionally removing from the heat, in order to prevent the mixture from becoming too hot and overcooking. Once the mixture has thickened significantly - the whisk should 'leave a trail' of ribbon-like patterns when pulled through the mixture (about 4-5 minutes), then remove the bowl from the heat. Gently fold the whipped cream into the mixture, until it is completely incorporated.
A sabayon is best when served immediately. Be sure that all of the elements and components of your meal are ready before making - as the sabayon will be the final aspect of your dish.
"What would life be if we had no courage to attempt anything?" - Vincent van Gogh