Sabayon (zabaglione in Italian) is a stirred custard sauce made of egg yolks, sugar and other flavors. It sounds (and looks) fancy but you’ll be surprised how simple it is to make sabayon. The egg yolks thicken the saboyon, giving it a creamy consistency. Stirred custards (pastry cream, lemon curd) are stirred or whisked constantly while cooking to keep the custard from curdling. Sabayon is often served over fresh berries for a simple dessert.
How to Make Sabayon
To make sabayon, whisk 4 large egg yolks, 1/4 cup sugar and 1/2 cup sweet wine or champagne in a medium glass or stainless steel bowl. Place the bowl over a pot of simmering water, whisking constantly, until the sugar dissolves and the sauce begins to thicken, about 5 minutes. (The bottom of the bowl shouldn’t touch the water or the eggs may get too hot.)
Serve the sabayon immediately or transfer it to an air-tight container. Cover it with plastic wrap, making sure the wrap touches the surface of the sabayon, close the container and refrigerate.