A Dutch sauce made from 3 main ingredients; Egg yolk, Melted Butter & Lemon Juice. This sauce is made using “Double Boiling” method. To egg yolks, add lemonjuice/vinegar and add melted slowly and gradually, keep whisking egg yolks rigorously during this process. Ensure to maintain the temperature as excessive temperature can curdle the sauce. Season it with salt & cayenne pepper. It is well known as a key ingredient of Eggs Benedict, and is often served on vegetables such as steamed Asparagus.
- Clarified Butter – 200 gms
- Egg Yolk – 2 nos.
- Peppercorn – 6-7 pieces
- Vinegar/Lemon Juice – 1 tbsp
- Salt – to taste
- Cayenne Pepper – to taste
- Crush the peppercorn and place it on pan. Add vinegar to it and reduce it to one third.
- Add 1 tbsp cold water, allow to cool.
- Mix in the yolks with a whisk.
- Return to a gentle heat (Preferably on a double boiler) and whisking continuously cook to a Sabayon
- Remove from heat
- Whisk in gradually the melted warm butter until thoroughly combined.
- Correct the seasoning.
- Pass through a muslin or fine chinois.
- Store this sauce in a warm place
*Sabayon is a mixture of egg yolks and little water whisked to the ribbon stage over gentle heat. The mixture should be the consistency of thick cream. It is added to sauces to assist their glazing