CookEat Recipe
Vanilla Sabayon Sauce
A warm vanilla egg-yolk sauce made with milk and cream and strained for dessert service.
Method
Steps
Step 1
Mix two pasteurized yolks with 28 g granulated sugar, using a wooden spoon for two minutes.
Step 2
Bring 120 mL milk and 120 mL cream to a boil with seven drops vanilla essence.
Step 3
Pour very gradually over the yolk-sugar mixture while continuously stirring.
Step 4
Transfer to a saucepan and heat gently while mixing continuously for about three minutes, without boiling the yolk sauce.
Step 5
Heat the egg sauce gently, stirring, until it reaches 74°C.
Step 6
Remove from heat, strain through clean cheesecloth into one warm sauce bowl and serve promptly.
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