Getting acquainted with Italy, you can not ignore the delicate dessert Sabayon. It is also called Savoy sauce, as it implies not only a sweet dessert, but also various types of sauce for savory dishes. They are prepared using the same technology and contain one set of basic components.
Cooking basics
Manufacturing technology involves the use of eggs and wine in tandem with a water bath. This recipe is good in that the composition can be changed at your discretion. It is served hot to desserts, pastries and even casseroles. But you can cook Sabayon sauce, the recipe of which is ideal for the second dishes.
It is allowed to replace wine with another type of alcohol, for example, cognac or rum. Also, strong drinks can be replaced with sweet apple juice.
Classic recipe
The classic recipe contains the main components that can be slightly modified. But more on that later.
So, how to cook Sabayon sauce? The classic recipe assumes the presence of the following products:
- yolks - 6 pieces;
- sugar - 100 g;
- dry wine - 150 ml.
Cooking
First of all, it is necessary to separate the yolks from the proteins. Add sugar to the proteins and beat the mixture until white. Put whipped foam in a water bath (this is a pot of boiling water, on which they put a container of food). Pour the wine into the contents and whisk continuously with a whisk or hand mixer. Boil the mixture, whisking it for 5 or 10 minutes. As soon as the mass begins to thicken and rise in volume, remove from heat and set aside. The dessert is ready.
Important! The density of the sauce or dessert depends on the duration of the whipping. The longer this process, the denser the mass.
You can serve dessert in a martini glass or in a bowl.
Sabayon with lemon
This wonderful Sabayon dessert, the recipe of which contains lemon, can be served as an independent dish, as well as in addition to baking.
Ingredients for preparing three servings:
- chicken eggs - 6 pieces;
- granulated sugar - 125 g;
- lemon - ¼ pc;
- table dry wine - 125 ml.
You need to take the eggs and carefully separate the yolks from the proteins. Put them in different containers and refrigerate. The yolks are needed chilled in the recipe, and the proteins can be used to make a biscuit or a Bizet.
In the meantime, you can prepare a lemon. Scald citrus with boiling water and grate ¼ zest on a fine grater. Squeeze juice from a quarter of lemon, add boiled water to obtain a volume of 75 ml.
In a separate container, combine the chilled yolks, lemon zest, sugar and mix all the ingredients. Put the pan on low heat and gradually pour the prepared wine, and then lemon juice with water. With constant beating, bring the mixture to a thickening within ten minutes. It is important not to let the sauce boil. As soon as Sabion is ready, set him aside and allow to cool.
Serve chilled with vegetables, fish and sweet desserts.
Chef recommendations
There are some tips from the chefs of Italy. During the preparation of this wonderful Sabayon sauce, the recipe can be changed if it is served with desserts. Then you can add nutmeg and vanilla.
And if it is used in the second course, saffron, ground black pepper, and garlic are added.
The sauce can be served as a standalone drink. To serve it is poured into a glass and served warm. It is worth noting that the less time it is heated and whipped, the more liquid the sauce will turn out.
Another special option is Sabayon sauce, the recipe of which involves replacing wine with olive oil. It will be a great addition to fish and vegetables.
Oysters with Sabayon sauce
Oyster lovers can try making Sabayon cream. The recipe includes a new ingredient - cream. Such a sauce turns out to be very tender and is ideal for the fragrant pulp of oysters.
You will need to prepare:
- oysters - 6 pieces;
- shallots - 1 piece;
- leek - 2 pieces;
- butter - 50 g;
- semi-dry champagne - 100 g;
- yolk - 1 piece;
- fat cream - 30 ml;
- lemon - 1 piece;
- salt, pepper - to taste.
Open fresh oysters, drain the oyster first water into a separate container. Separate the second water and place the oysters freed from the shell in the same bowl. Clean the sinks, dry and set aside for a while.
Chop the shallots and sauté them over low heat in a frying pan greased with butter until golden. Pour in champagne, first oyster water and evaporate half of the resulting mixture.
Separate the yolk and protein. Beat the yolk with a mixer or whisk to a thick foam, pour in the cream and whisk again until fluffy. Stir fried shallots. Add salt and pepper to taste.
Now you can do the cooking of oysters. Place the second water with the pulp of seafood in a pan. Put simmering over low heat for ten or fifteen minutes, until the liquid evaporates. Once the oysters are ready, you can proceed to the design of the dish.
Each shell is filled with finely chopped leek, oyster pulp, and sauce must be added on top. Put everything on a baking sheet and bake in the oven at a temperature of 200 degrees for several minutes. In order to get a golden crust, oysters can be further treated with a gas burner on top of Sabayon sauce.
A prescription with a photo was provided by A. Vitorskaya, a healthy diet doctor. They contain recommendations on how to correctly perform the calculation. At home, you can not stick to them, because the dish is already quite tasty.
Cream Sabayon cheese
Each cook, as you know, prepares sauces according to his unique recipe. Sabayon sauce is not an exception, the recipe can be changed depending on the wishes and dishes to which it is served. This is a cream of cheese to salmon.
To prepare this variation of Sabayon sauce, you will not need a recipe with a photo. The fact is that it is quite simple, and every housewife will be able to cook it.
It is necessary:
- salmon (fillet) - 600 g;
- olive oil - 30 ml;
- salt, pepper - to taste.
For the sauce:
- Saint-Felicien cheese - 1 disk;
- yolk - 4 pieces;
- dry white wine - 150 ml;
- fat cream - 150 ml;
- high concentration fish broth - 15 ml;
- salt, pepper - to taste.
First of all, you need to prepare Sabayon sauce. The recipe contains cheese, so you need to start with its preparation. So, the crust is cut off from the cheese, then it is placed in a saucepan and melted over low heat. Add cream and fish stock to Saint-Felicien and boil the whole mixture for five minutes.
After five minutes, put the container in a water bath, add the yolks, wine and beat the resulting mixture for seven minutes. Mix the cream cheese with egg-wine mousse, mix and set aside.
It remains to cook salmon. The oven is heated, in it set fireproof plates or a baking sheet, previously greased with olive oil, then pieces of salmon fillet are placed. Pour the sauce over the dish and set to bake for two minutes. Serve hot.
How is served
Culinary experts have long known Sabayon sauce. The recipe is simple, and the result will please gourmets. Today it is served as an independent dessert or drink, as an addition to desserts and pastries. The sauce goes well with seafood, vegetables and fish.