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Julia Child's Sabayon
Sheri Wetherell
4 servings
BeginnerSabayon is a wine custard sauce excellent served with fresh fruit desserts. Sherry, rum or bourbon may be used in place of Marsala. This recipe is adapted from Julia Child's recipe found in "Julia's Kitchen Wisdom".
Total Steps
3
Ingredients
6
Tools Needed
2
Ingredients
- 1/3 cup dry white French vermouth
- pinch salt
- 1/3 cup Marsala
- 1 egg
- 2 egg yolks
- 1/2 cup sugar
Instructions
1
Step 1
Whisk all ingredients in a stainless steel saucepan.
2
Step 2
When well blended, whisk slowly over medium low heat for approximately 5 minutes, or until sauce has thickened and is foamy and feels very warm to the touch, do not allow it to simmer.
3
Step 3
Serve warm or cold with fruit desserts.
Tools & Equipment
whisk
stainless steel saucepan