Sabayon Sauce

This is a very easy, quick, and versatile dessert sauce, delicious over fresh berries.


5 egg yolks

5 ounces white sugar

10 ounces dry white wine. (I usually use dry Riesling, but you can substitute any tasty white wine, or for the Italian Zabaglione use Marsala)


  1. Heat wine over a double boiler.
  2. Meanwhile, whisk yolks and sugar till light and fluffy.
  3. Temper the yolk mixture into the wine by adding some wine to the eggs, stir, then stir that into the wine over the double boiler.
  4. Continue to heat and stir constantly till the sabayon thickens slightly and is sauce consistency. Do not overcook.
  5. Serve

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