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.
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.
20 min.
Average
0.90 €
115 g
4 IngredientsLast modified on: November 12th 2017
For 115 g, you will need:
- 1
2 egg yolks - 2
30 g caster sugar - 3
6 tablespoons sweet white wine - 4
1 pinch flour - Total weight: 160 grams
Times for this recipe
Preparation: 8 min.
Cooking: 10 min.
All in all: 20 min.
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.
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.
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 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.
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.
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.
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
How much will it cost?
- For 115 g : 0.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
301 K4.7 55 min.
Strawberry brunoise in a dessert-wine sabayon
This is a very simple recipe, but the result is absolutely delicious (as long as it's strawberry season, of course): morsels of really ripe strawberries in a sabayon made with sweet white wine.
38 K 25 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
278 K3.9 50 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Caramelized apple and walnut cake, Tea and white chocolate biscuits, Poppy seed and lemon cake, Apple macaronade, Lime (or lemon) curd, ... See them all 364
Sweet white wine
Like these other recipes: Strawberry brunoise in a dessert-wine sabayon, ... See them all 1
Egg yolk
Like these other recipes: Key Lime Pie for Jeremy, Crusty cockle tart, Lemon Confectioner's Custard, Clementine confectioner's custard, Coffee custard, ... See them all 75
Flour
Like these other recipes: Foie gras fingers, Plum and hazelnut crumble, Béarnaise sauce, Old style brioche, Cigarettes Russes (Piroulines), ... See them all 206
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017778 K 313.8 40 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things. December 19th 2021647 K 34.5 15 min.
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010290 K4.6 1 hour 45 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018371 K5 1 hour 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019649 K 24.4 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 9 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 5 comments already posted on this recipe