Feb 8, 2012 1:29 PM
2 Ounces Honey (sugar can be substituted if you like)
2 Ounces Egg Yolks
2 Ounces White Wine (you can also use Champagne or Marsala; Marsala will make it a Zabaglione)
1. Sabayon is best served immediately after making, so don't make this too far in advance. It is stable enough to last thirty minutes to a half hour if cooked correctly, so you can make it before dinner is served if you'd like; just keep it covered or it will form a thick skin.
2. Assemble a water bath by halfway filling a wide mouth pot with water and bringing to a boil. Find a metal bowl (pyrex can work in a pinch, but avoid any non-heat conductive materials like plastics) that can rest on top of the pot without extending over the sides of the pot too much.
3. Off the heat, combine the honey and egg yolks in the bowl and whisk until mixed. Add the white wine and continue to whisk a few more moments.
4. Place the bowl on top of the pot of boiling water. Reduce the heat on the pot to medium, then continuously whisk the sabayon, working your whisk around every bit of the bowl. The sabayon can and will curdle if left on one hot spot for too long, so keep it moving.
5. Continue to whisk the sabayon until it becomes very thick, like a hollandaise or light mayonnaise. A thermometer can be useful here if you are not sure about the thickness: cook the sabayon to 180 degrees. Pull the sabayon off the water bath, whisk for a few more moments, then set aside.
6. Sabayon is delicious served over fresh fruit or pound cake, and can also be easily modified. Try different liquours and wines for different flavors. You can also add cocoa powder to make a chocolate sabayon, or various herbs for different seasonal flavors. Enjoy!