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.
Last modified on: November 12th 2017
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 8 min. | 10 min. | 18 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 310 Kcal or 1,298 Kj | 7 gr | 43 gr | 13 gr |
| 16 % | 3 % | 4 % | 2 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 194 Kcal or 812 Kj | 4 gr | 27 gr | 8 gr |
| 10 % | 2 % | 3 % | 1 % |
How much will it cost?
- For 115 g : 0.86 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
271K4.7 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.
12K 24 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.
249K3.9 46 min.
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.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Blackcurrant, vanilla and lime verrine , Amaretti, Dublin fruit scones, Apricot jam with vanilla, ... All |
 | Sweet white wine: You can check-out other recipes which use it, like for example: Strawberry brunoise in a dessert-wine sabayon, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Coconut-vanilla cream for Elsa , Chocolate cream with a crunch, irish coffee mousse, Sicilian Epiphany Pie, Gâteau Breton (Brittany butter cake), ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Nanou's chocolate cake, Breton sablé biscuit dough, Pesto crackers, Cannelés, ... All |
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Your 5 comments or questions on this recipe
- No, it is not a whipped cream, at all, there is no cream in this recipe.Posted by jh december 1st 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 30th 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 16th 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 16th 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 25th 2009 at 16:53 (n° 1)
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