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sabayon
whipped egg yolks and white wine
Sabayon is a cream that came to France from Italy (where it’s called zabaione), most likely after the Napoleonic wars.
It can be several things: a sabayon sucré (warmed egg yolks whipped with sugar syrup until ribbon silky). Often vin moelleux, sweet white wine or fruit juice is added, then chilled and served with diced fruit as a dessert.
It can also be a savoury sauce (egg yolk, lemon, salt, with a dry white wine reduction), used to accompany scallops or other delicate food.
Text © Dana Facaros
Image by Sinikka Halme