Sabayon: a recipe with a photo

Getting acquainted with Italy, you can not ignore the gentle dessert Sabayon. It is also called Savoy sauce, as it implies not only a sweet dessert, but also different kinds of sauce for unsweetened dishes. They are prepared by the same technology and contain one set of main components.

Basics of Cooking

Manufacturing technology involves the use of eggs and wine in tandem with a water bath. Such a recipe is good because the composition can be changed at its own discretion. It is served hot for desserts, pastries and even for casseroles. But you can prepare Sabayon sauce, the recipe of which is ideal for second courses.

It is possible to replace wine with another kind of alcohol, for example, cognac or rum. Also strong drinks can be replaced with sweet apple juice.

Classic Recipe

The classic recipe contains the main components, which can be changed somewhat. But about this further.

So, how to prepare Sabayon sauce? The classic recipe assumes the availability of the following products:

• Yolks - 6 pieces;
• Sugar - 100 g;
• Dry wine - 150 ml.

Preparation

First of all, it is necessary to separate the yolks from proteins. Add sugar to the proteins and beat the mixture until white. Put the whipped foam on a water bath (it's a pot of boiling water, on which a container with food is put). Pour the contents into the wine and whisk continuously with a whisk or a hand mixer. Boil the mixture, whisking it for 5 or 10 minutes. As soon as the mass begins to thicken and rise in volume, remove from heat and set aside. The dessert is ready.

Important! The density of the sauce or dessert depends on the duration of whipping. The longer this process, the thicker the mass will be.

You can serve dessert in a martini glass or in a kremanka.

Sabayon with lemon

This wonderful dessert Sabayon, whose recipe contains lemon, can be served as a separate dish, and as an addition to baking.

Ingredients for cooking three servings:

• Eggs of chicken - 6 pieces;
• Granulated sugar - 125 g;
• Lemon - ¼ pcs;
• Wine dry table - 125 ml.

It is necessary to take eggs and carefully separate the yolks from the proteins. Put them in different containers and put in the refrigerator. Yolks need chilled in the recipe, and proteins can be used to make a biscuit or a bise.

In the meantime, you can prepare a lemon. Scald the citrus with boiling water and rub ¼ of zest onto a small grater. From a quarter of a lemon squeeze out the juice, add the boiled water to a volume of 75 ml.

In a separate container, combine the cooled yolks, lemon zest, sugar and mix all the ingredients. Put the pan on a minimal fire and gradually pour the prepared wine, and then lemon juice with water. With constant whipping, bring the mixture to a thickening for ten minutes. It is important not to let the sauce boil. Once Sabayon is ready, set it aside and allow it to cool.

Serve chilled to vegetables, fish and sweet desserts.

Recommendations from the chef

There are several tips from the chefs of Italy. In the process of making this wonderful Sabayon sauce, the recipe can be changed if it is served to desserts. Then you can add nutmeg and vanilla.

And if it is used for the second dishes, saffron, ground black pepper, garlic are added.

The sauce can be served as a stand-alone drink. For delivery, it is poured into a glass and served in a warm form. It should be noted that the less time it is heated and whipped, the more liquid the sauce will turn out to be.

Another special option is Sabayon sauce, the recipe of which involves replacing wine with olive oil. It will be an excellent addition to fish and vegetables.

Oysters with Sabayon sauce

Lovers of oysters can try to prepare a Sabayon cream. The recipe includes a new ingredient - cream. This sauce is very delicate and perfectly suited to the fragrant pulp of oysters.

You will need to prepare:

• Oysters - 6 pieces;
• Shallots - 1 piece;
• Leek - 2 pieces;
• Butter - 50 g;
• Champagne semi-dry - 100 g;
• Yolk - 1 piece;
• Fatty cream - 30 ml;
• A lemon - 1 piece;
• Salt, pepper - to taste.

Fresh oysters should be opened, drained into a separate container oyster first water. Separate the second water and place the oysters freed from the shell in the same bowl. Wash the shells, dry and drain for a while.

Shred the shallots and pass it over low heat in a frying pan, greased with butter until golden. Pour the champagne, the first oyster water and evaporate half of the mixture.

Divide the yolk and protein. Mix the egg yolk or a whisk to a thick foam yolk, pour in the cream and beat again until fluffy. Stir fried shallots. Add salt and pepper to taste.

Now you can start making oysters. The second water with the pulp of seafood put in a frying pan. Put the stew on low heat for ten or fifteen minutes, until the liquid evaporates. Once the oysters are ready, you can proceed with the design of the dish.

Each shell is filled with finely chopped leek, oyster flesh, top with sauce. Put everything on a baking tray and bake in an oven at 200 degrees for several minutes. In order to get a golden crust, oysters can be further processed with a gas burner on top of Sabayon sauce.

The recipe from the photo was provided by A. Vitorskaya, a doctor on healthy nutrition. They contain recommendations on how to properly execute the calculation. At home, you can and do not stick to them, because the dish and so goes quite tasty.

Cream Sabayon from cheese

Each cook, as is known, prepares sauces according to his unique recipe. The exception is not the Sabayon sauce, the recipe can be changed depending on the wishes and dishes to which it is served. This is the cream of cheese to salmon.

To make this variation of Sabayon sauce, a recipe with a photo is not needed. The fact is that it is quite simple, and every mistress can cook it.

It is necessary:

• Salmon (fillet) - 600 g;
• Olive oil - 30 ml;
• Salt, pepper - to taste.

For sauce:

• Cheese Saint-Félicien - 1 disc;
• Yolk - 4 pieces;
• White dry wine - 150 ml;
• Fatty cream - 150 ml;
• Fish broth of high concentration - 15 ml;
• Salt, pepper - to taste.

First of all, you need to prepare Sabayon sauce. The recipe contains cheese, so it's necessary to start with its preparation. So, the cheese is cut from the cheese, then it fits into a pan and melts on a slow fire. Add the cream and fish broth to Saint-Félicien and boil the whole mixture for five minutes.

After five minutes, put the container on a water bath, add yolks, wine and beat the mixture for seven minutes. Cheese and creamy mixture mixed with egg-wine mousse, mix and set aside.

It remains to cook salmon. The oven is warmed up, it is necessary to install refractory plates or a baking tray, previously lubricated with olive oil, then put the pieces of salmon fillet. Pour the dish with sauce and set to bake for two minutes. Serve hot.

How to feed

Culinary experts have long known the sauce Sabayon. The recipe is simple, and the result will please gourmets. Today it is served as an independent dessert or a drink, as an addition to desserts and pastries. The sauce is perfectly combined with seafood, vegetables and fish.