1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

929 K 5× 3.6/5 (204 reviews)

20 min.

Average

0.90 €

115 g

4 Ingredients

Last modified on: November 12^th 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

Change these quantities to make:

115 g 230 g 345 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 8 min.

Cooking: 10 min.

All in all: 20 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, 2 egg yolks and 30 g 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 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.

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	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 %

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 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

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.
263 K3.9 50 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.
24 K 25 min.

Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
285 K4.7 55 min.

This recipe uses (among others)

Other recipes you may also like

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13^th 2010370 K 154 50 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12^th 2018413 K 15 30 min.

Spaghetti Carbonara

A very famous Italian pasta recipe: egg yolks, cream, bacon, Parmesan and lemon juice.
February 21^th 2011333 K 24.8 25 min.

Hot chocolate

Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
December 19^th 2010216 K4 25 min.

Cheese Soufflé

A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...
June 13^th 2024126 K 14.4 1 hour 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.

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