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whipped egg yolks and white wine

Zabaione with blackberries

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.


Sauces and condiments

Text © Dana Facaros

Image by Sinikka Halme