Sabayon: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

When getting to know Italy, you can not ignore the delicate dessert Sabayon. It is also called Savoy sauce, as it means not only a sweet dessert, but also various types of sauce for savory dishes. They are prepared according to the same technology and contain one set of main components.

Cooking Basics

Manufacturing technology involves the use of eggs and wine in tandem with a water bath. This recipe is good because the composition can be changed at your discretion. It is served hot with desserts, pastries and even casseroles. But you can make Sabayon sauce, the recipe of which is ideal for second courses.

It is allowed to replace wine with another type of alcohol, such as cognac or rum. You can also replace hard drinks with sweet apple juice.

Classic recipe

The classic recipe contains the main components that can be slightly modified. But more on that later.

So, how to prepare Sabayon sauce? The classic recipe requires the following products:

• yolks - 6 pieces;
• sugar - 100 g;
• dry wine – 150 ml.

Cooking

First of allit is necessary to separate the yolks from the proteins. Add sugar to the whites and beat the mixture until white. Put the whipped foam in a water bath (this is a pot of boiling water, on which a container of food is placed). Pour the wine into the contents and beat continuously with a whisk or a hand mixer. Boil the mixture, whisking it for 5 or 10 minutes. As soon as the mass begins to thicken and rise in volume, remove from heat and set aside. Dessert is ready.

Important! The thickness of the sauce or dessert depends on the duration of whipping. The longer this process, the thicker the mass will be.

Serve dessert in a martini glass or in a bowl.

Sabayon with lemon

This delicious Sabayon dessert with lemon can be served on its own or as an accompaniment to pastries.

Ingredients for making three servings:

• chicken eggs - 6 pieces;
• granulated sugar - 125 g;
• lemon – ¼ pcs;
• dry table wine – 125 ml.

It is necessary to take the eggs and carefully separate the yolks from the whites. Put them in different containers and refrigerate. The yolks need to be chilled in the recipe, while the whites can be used to make a biscuit or a bizet.

Meanwhile you can prepare the lemon. Scald the citrus with boiling water and grate ¼ of the zest on a fine grater. Squeeze juice from a quarter of a lemon, add boiled water until the volume is 75 ml.

In a separate container, combine the chilled yolks, lemon zest, sugar and mix everythingIngredients. Put the pan on a minimum fire and gradually pour in the prepared wine, and then the lemon juice with water. Whisk constantly until the mixture thickens for ten minutes. It is important not to let the sauce boil. Once the Sabayon is ready, set it aside and let it cool.

Serve chilled with vegetables, fish and sweet desserts.

Recommendations from the chef

There are some tips from Italian chefs. In the process of preparing this wonderful Sabayon sauce, the recipe can be changed if it is served with desserts. Then you can add nutmeg and vanilla.

And if it is used for second courses, saffron, ground black pepper, garlic are added.

The sauce can be served as a drink on its own. To serve, it is poured into a glass and served warm. It is worth noting that the less time it takes to heat it up and beat, the more liquid the sauce will turn out.

Another special option is Sabayon sauce, the recipe of which involves replacing wine with olive oil. It will be a great addition to fish and vegetables.

Oysters with Sabayon sauce

Oyster lovers can try making Sabayon cream. The recipe includes a new ingredient - cream. This sauce is very tender and is ideal for fragrant oyster pulp.

Need to prepare:

• oysters - 6 pieces;
• shallot - 1 piece;
• leek - 2 pieces;
• butter – 50r;
• champagne semi-dry – 100 g;
• yolk - 1 piece;
• heavy cream - 30 ml;
• lemon - 1 piece;
• s alt, pepper - to taste.

Open fresh oysters, pour oyster first water into a separate container. Separate the second water and place the oysters freed from the shell in the same bowl. Clean the shells, pat dry and set aside for a while.

Chop the shallots and sauté them over low heat in a frying pan greased with butter until golden brown. Pour in the champagne, the first oyster water and evaporate half of the resulting mixture.

Separate the yolk and protein. With a mixer or a whisk, beat the yolk until thick foam, pour in the cream and beat again until fluffy. Stir in fried shallots. Add s alt and pepper to taste.

Now you can start cooking oysters. Place the second water with seafood pulp in a pan. Let simmer over low heat for ten or fifteen minutes, until the liquid has evaporated. Once the oysters are ready, you can start decorating the dish.

Each shell is filled with finely chopped leek, oyster pulp, sauce must be added on top. Put everything on a baking sheet and bake in the oven at 200 degrees for a few minutes. To get a golden crust, oysters can be further processed with a gas burner on top of the Sabayon sauce.

Recipe with photo provided by he althy nutrition doctor A. Vitorskaya. They provide guidance on how to properlycalculation. At home, you don’t have to stick to them, because the dish turns out quite tasty anyway.

Cream Sabayon Cheese

Each chef, as you know, prepares sauces according to his own unique recipe. Sabayon sauce is no exception; its recipe can be changed depending on the wishes and dishes to which it is served. This is the cream of cheese for salmon.

You don't need a recipe with a photo to prepare this variation of Sabayon sauce. The fact is that it is quite simple, and every housewife can cook it.

Required:

• salmon (fillet) - 600 g;
• olive oil - 30 ml;
• s alt, pepper - to taste.

For sauce:

• Saint-Félicien cheese - 1 disc;
• yolk - 4 pieces;
• dry white wine - 150 ml;
• heavy cream - 150 ml;
• high concentration fish broth - 15ml;
• s alt, pepper - to taste.

First of all, you need to prepare the Sabayon sauce. The recipe contains cheese, so you need to start with its preparation. So, the crust is cut off from the cheese, then it is placed in a saucepan and melted over low heat. Add the cream and fish stock to the Saint-Félicien and simmer the entire mixture for five minutes.

After five minutes, put the container in a water bath, add the yolks, wine and beat the mixture for seven minutes. Mix cheese-cream mass with egg-wine mousse, mix and set aside.

It remains to cook the salmon. The oven is heating up, placerefractory plates or a baking sheet, previously greased with olive oil, then pieces of salmon fillet are placed. Pour the sauce over the dish and set to bake for two minutes. Serve hot.

How it's served

Sabayon sauce has long been known to cooks. Its recipe is simple, and the result will delight gourmets. Today it is served as an independent dessert or drink, as an addition to desserts and pastries. The sauce goes well with seafood, vegetables and fish.