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
115 g
4 IngredientsLast modified on: November 12th 2017
For 115 g, you will need:
- 1
2 egg yolks - 2
2 tablespoons caster sugar - 3
6 tablespoons sweet white wine - 4
1 pinch flour
Change measures:
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 2 tablespoons 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 6 RDI=3 % | 40 RDI=4 % | 10 RDI=2 % | 310 RDI=20 % | 1,300 RDI: 20 % |
| Per 100 g | 4 RDI=2 % | 30 RDI=3 % | 7 RDI=1 % | 190 RDI=10 % | 810 RDI: 10 % |
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.
290 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.
29 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.
268 K3.9 50 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Caramelized brioche with pear and kiwi, Apple crisps, Grapefruit cake, Pears and caramelised walnut samosas , Stewed plums, ... See them all 361
Sweet white wine
Like these other recipes: Strawberry brunoise in a dessert-wine sabayon, ... See them all 1
Egg yolk
Like these other recipes: Pistachio ice cream, Béarnaise sauce, Chocolate mousse with hazelnuts, Chocolate and vanilla crème brûlée, Smoked eggs, ... See them all 73
Flour
Like these other recipes: Nanou's tuna tart, Rabbit civet, Basic cake batter - the French way, Toasted almond cake, Hazelnut and orange cake, ... See them all 201
Other recipes you may also like
Fish fillet with preserved lemons
A thick fish fillet stuffed with slices of preserved lemon - crispy on the outside and tender inside.January 30th 2013127 K4.3 40 min.
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.October 13th 2010229 K4.6 25 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010468 K2.6 40 min.
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.July 10th 2011163 K5 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)
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