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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 (egg yolk, sugar and vin moelleux, sweet white wine or fruit juice) 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