CookEat Recipe
Claret Sabayon
A warm red wine sabayon scented with lemon zest.
Method
Steps
Step 1
Wash the lemon, cut off one quarter and finely grate only the coloured zest of that quarter, leaving the bitter white pith behind. Put this zest in a bowl with the two raw egg yolks, one raw egg white, two ounces of caster sugar and one and a half gills of dry red Bordeaux wine.
Step 2
Whisk briskly for five minutes, then strain the whole mixture through a clean fine cloth into a saucepan.
Step 3
Heat gently, stirring continuously, until the sauce is hot and reaches 160°F throughout, without letting it boil. Remove from the heat and serve the warm sabayon immediately in a sauce bowl.
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