Basic Sauces: Dessert Sweet Yellow Sauces

by | Jul 21, 2021 | Recipes, Sauces | 0 comments

Recipe for Sabayon:
4 Extra Large Free Range Egg Yolks
4 Tbsp Castor Sugar
100 ml Sweet Wine (Marsala, Muscato, Porto)
1 t Orange, Lemon or Tangerine Zest
Pinch of Salt


  1. Beat the Yolks and Sugar over a Double Boiler (do not overheat) until pale and tick, leaving behind a “8” trail on top of the mixture (“Ribbon Stage”).
  2. Add the Sweet Wine, Zest and Salt while constantly whisking.
  3. Remove from heat and serve with Segmented Citrus or Poached Pears.
  4. This “Egg Custard” cannot be reheated and is made to order and served immediately!
  5. Add half a scraped Vanilla Pod, Pinch of Ground Cardamom, Cinnamon, 1t Coffee Liqueur or 1t of Rose Water for a luxurious variation.

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