Savoury Sabayon Sauce
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Lovely light sauce that can be used in place of a Hollandaise Sauce or Beurre Blanc
125 ml glass of Champagne
- Separate out the egg yolks and put in a bowl. Add the glass of the champagne and quickly mix with a fork.
- Put water into a saucepan until it just covers the bottom of the bowl over a medium heat. Use a tripod de bain marie for this if you have one.
- When the water is just simmering but the bowl into the saucepan and whip with a whisk until the sauce more or less doubles in size which should take about ten minutes.
- When done, season the sauce with salt and use fairly quickly.
Serve with: Skewer of Seafood Recipe
References: This was a Monica Galleti skills test on Professional Master Chefs. At the end she used the sauce as a glaze on something fishy for a minute in the oven.
Categories: csauce Recipe Id: r5245