Skip to main content
Epicurious
Cookbooks

Sabayon

Ingredients

Preparation

  1. A wine-custard sauce for fruit desserts. Whisk 1 egg, 2 egg yolks, 1/2 cup sugar, a pinch of salt, 1/3 cup Marsala, sherry, rum, or bourbon, and 1/3 cup dry white French vermouth in a stainless-steel saucepan. When well blended, whisk rather slowly over moderately low heat for 4 to 5 minutes, until sauce has thickened and is foamy, and quite warm to your finger—but do not let it come to the simmer. Serve warm or cold.

Julia's Kitchen Wisdom Knopf
TagsSauceDessertVermouthAlcoholBeveragesMarsalaSherryRumFrenchEuropeanGluten FreeNut FreeVegetarianDairy FreeQuickEasy5 Ingredients or FewerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like a cucumber-cilantro chutney sandwich and scallop piccata.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Tandoori-Style Roasted Cauliflower
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.