|Preparation||Cooking||Start to finish|
|8 min.||10 min.||18 min.|
|1||Put in a container that can go over a bain-marie, 2 egg yolks and 30 g caster sugar.
Without delay, beat until mixture whitens.
|2||This whitening of the mixture happens because by beating, you incorporate thousands of tiny air bubbles into it.|
|3||Add 6 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, 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.
|4||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.
|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.|
|6||After few minutes, the mixture will begin to foam and thicken.|
|7||Stop when you like, it is necessary to arrive at a good compromise: quite shiny and very smooth... It's an absolute delight!|
For 115 g : 0.86 €
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Oatmeal cake, Saint Honoré cake, Gâteau Basque , Peach and verbena feuilleté, ... All|
|Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Crème de foie gras, Maroilles cheese quiche, Smoked salmon sacristains, Key Lime Pie for Jeremy, ... All|
|Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Little Christmas biscuits, Pitta bread, Fish in a sesame crust, Bechamel sauce, ... All|
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