How to succeed in making sabayon (sillabub)
Usually sabayon is sweet, but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc...
This recipe is for a sweet sabayon, and with one single egg yolk. You will need to adapt quanitities according to your needs, or your recipe.
For 100 g, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 10 min.
Start to finish : 18 min.
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Step by step recipe:
This whitening of the mixture happens because by beating, you incorporate thousands of tiny air bubbles into it.
Add 3 tablespoons sweet white wine to mixture (or sweet wine, fruit juice, coffee, etc.) and 1 pinch flour, mix thoroughly.
Please note, this pinch of flour is vital to the success of the sabayon. While over the bain-marie it is going to facilitate the blending of the mixture: it is an essential knack to be able to make your sabayon right every time (or almost), and not finish up with an omelette...
This is the first "secret" of success.
Put mixture in the bain-marie, and begin beating.
The bain-marie is the second "secret" of success, you need the temperature of the mixture to rise gradually.
You need to beat constantly until obtaining the shiny and smooth mixture desired.
You can use an electric whisk, in which case do not beat too fast, but nothing is better than a simple hand whisk, you will keep operations under control.
After few minutes, the mixture will begin to foam and thicken.
Stop when you like, it is necessary to arrive at a good compromise: quite shiny and very smooth... It's a pure delight!
Remarks:The two important points for making a good sabayon are: a pinch of flour (for easier blending) and a bain-marie (gradual rise in temperature).
The sillabub is poured over a dessert, but you can also serve it plain in a small cup (warmed beforehand) instead of coffee or tea.
Sillabub is best served warm, on something which should be neither too hot ( not straight from the oven), nor too cold (not straight from the fridge).
This recipe is for a sweet sillabub but it can also be made savoury (see above). You will notice that in this case, because of the absence of sugar, the sillabub thickens much more quickly.
Recipes which use it: 2
|Fresh fruit in sabayon||Soft fruits in sabayon|
Source:Home made, but a tribute to Hervé This for his explanations.
Last modified on: February 21th 2011
Your 3 comments or questions on this recipe:
Hi there, I have made this according to directions, and it worked like a charm! Thank you for rescuing me from zabajone disasters - merci beaucoup.
Comment #1 posted on march 25th 2009 at 16:53 by Walter Apile.
I thank you sharing for your secrets! Seattle restaurant, 13 Coins served this using Sambuca as the alcohol. Has anyone else a similar experience? I can't wait to experiment.. :)
Comment #2 posted on may 16th 2011 at 06:11 by Biggie.
It's a good idea to use Sambuca, like all sweet liquor (like amaretto, ...) it will certainly make a very good result. If you try it, come back to tell us what you've got?
Comment #3 posted on may 16th 2011 at 07:15 by jh.