Sabayon Sauce

Sabayon, the classic French custard served most often over fresh fruit

Zabaglione, the classic Italian custard served most often over fresh fruit

Same recipe!

6 egg yolks

1/3 cup sugar*

Few drops of lemon juice

*At this point, you may add a half-cup or less of a liqueur such as Cointreau, Grand Mariner, or a wine such as Port, Madeira, Sherry, Marsala. For a non-alcoholic version, add nothing or 1 tsp. of vanilla, ½ cup or less of white Welchâ??s Grape Juice, or be inventive and pick a flavor â?? maybe a bit of the juice from the berries?

Place the yolks, sugar and the bit of lemon juice (if you have it, if not, proceed anyway) in a bowl which will fit over a saucepan of hot water without falling in. Do not let the bottom of the bowl touch the hot water. Beat over low heat until thick as a creamy lotion. If you have a double-boiler set, this is a good time to use it. When it reaches this very soft custard stage, immediately remove from the heat and whisk until it cools down a bit.

Serve over fresh fruit: Blackberries, Strawberries, Blueberries, sliced Peaches. Using stemware adds to the elegant aspect of this very classic sauce.

Get on the internet and check for Sabayon; some variations are great; for instance, at the end, folding in ½ cup cream and 1 tsp. sugar, whipped. If you spread this version of Sabayon over a shallow plate of fruit, you can put it briefly under the broiler until the top is very slightly browned. Sabayon can be served cold as well, simply pour into individual containers (or one bigger one) and spoon it out like a pudding to serve.

Jo Manhart, Missouri Egg Council (573)874-3138