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How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth.

Usually sabayon is sweet (syllabub), 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, using just two egg yolks. You will need to adapt quantities according to your needs, or your recipe.

926K 5× 3.6/5 based on 204 reviews

Last modified on: November 12^th 2017

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For 230 g, you will need:

1 4 egg yolks
2 0 kg caster sugar
3 12 tablespoons sweet white wine
4 2 pinches flour

Change these quantities to make:

115 g 230 g 345 g

Change measures:

Metric

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Times for this recipe

Preparation: 8 min.

Cooking: 10 min.

All in all: 18 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

How to succeed in making sabayon (syllabub)

Put in a container that can go over a bain-marie, 4 egg yolks and 0 kg caster sugar.

Without delay, beat until mixture whitens.

Stage 2

This whitening of the mixture happens because by beating, you incorporate thousands of tiny air bubbles into it.

Stage 3 - 3 min.

Add 12 tablespoons sweet white wine to mixture (or sweet wine, fruit juice, coffee, etc.) and 2 pinches flour, mix thoroughly.

Please note, this pinch of flour is vital to the success of the sabayon. While over the bain-marie, this will facilitate the blending of the mixture: an essential knack to make your sabayon work every time (or almost), so you do not finish up with an omelette...

This is the first "secret" of success.

Stage 4 - 10 min.

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.

Stage 5

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.

Stage 6

After few minutes, the mixture will begin to foam and thicken.

Stage 7

Stop when you like, it is necessary to arrive at a good compromise: quite shiny and very smooth... It's an absolute 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).

Syllabub is often poured over a dessert, but you can also serve it plain in a small cup (warmed beforehand) instead of coffee or tea.

Syllabub 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 syllabub but it can also be made savoury (see above). You will notice that in this case, because of the absence of sugar, the syllabub thickens much more quickly.

Keeping: 1 or 2 minutes, no longer.

Source: Home made, but I am deeply grateful to Hervé This for his explanations of how syllabub works and the essential role played by the pinch of flour.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 5 %	90 8 %	30 4 %	620 30 %	2,600 30 %
Per 100 g	4 2 %	30 3 %	7 1 %	190 10 %	810 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Egg, Sulfites, Gluten

How much will it cost?

For 230 g : 1.72 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 5 comments already posted on this recipe

No, it is not a whipped cream, at all, there is no cream in this recipe.
Posted by jh december 1^st 2015 at 12:04 n° 5
You do not use flour, it is a whipped cream ... Whipped by hand adding flour is a. Lazy and b. Gross in texture. you must whip eggs until 180°. And whip until room temperature using either an electric mixture or by hand.
Posted by Anonymous november 30^th 2015 at 05:25 n° 4
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?
Posted by jh may 16^th 2011 at 07:15 n° 3
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.. :)
Posted by Biggie may 16^th 2011 at 06:11 n° 2
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.
Posted by Walter Apile march 25^th 2009 at 16:53 n° 1

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Step by step recipe

Stage 1 - 5 min.

Stage 2

Stage 3 - 3 min.

Stage 4 - 10 min.

Stage 5

Stage 6

Stage 7

Caster sugar

Sweet white wine

Egg yolk

Flour

The 5 comments already posted on this recipe