What You Need to Know
Whipping egg yolks with wine and fat, such as butter or oil, to create a light and airy emulsion. The egg yolks are whipped with the wine and fat until they become thick and creamy, then sugar is added to stabilize the emulsion.
Sabayon emulsification is a unique technique used to create a light and airy dessert sauce.
Steps
- 1.
Sabayon sauce (France): Base for savory sauces served with seafood
- 2.
Marsala cream (Sicily): Traditional accompaniment to sponge cakes
- 3.
Champagne sabayon (France): Luxury dessert topping with fresh berries
The Science
Primary Reaction
emulsification