Sabayon

Sabayon is a whisked emulsion made from egg yolks, sugar and a hot liquid (wine, alcohol, fruit juice or stock), obtained in a bain-marie at 65 to 75 degrees Celsius. This Italian French preparation (zabaglione in Italian) serves as a dessert sauce or savoury sauce to accompany fish and shellfish. Salted champagne sabayon, signed by Joel Robuchon, remains a reference of the late twentieth century. The technique requires whisking discipline and precise temperature control to avoid yolk coagulation (Source: Joel Robuchon, Le Grand Livre de cuisine, 1999).