Sabayon
The Vegetable Bible
Sabayon
The Vegetable Bible
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1 bunch fresh herbs, such as cilantro or parsley 1 cup white wine 1/4 cup chicken broth 1 shallot, finely chopped 4 to 5 white peppercorns 3 egg yolks salt and pepper to taste dash of lemon juice Directions: A sabayon can be varied according to taste. The herbs can be replaced by other seasoning ingredients or stock. Flavorful accents can be lent by caraway, honey, and shallots, ginger and oranges or limes, mustard, horseradish, or beer. Put the herb leaves and stalks, the wine, stock, shallot and peppercorns in a saucepan and bring to a boil. Boil over a low heat until reduced by half. Strain into a heatproof bowl. Add the egg yolks to the heatproof bowl and set over a pan of gently simmering water. Beat the mixture until the whisk leaves a trail when it is lifted. Season to taste with salt and lemon juice. Add 1 tablespoon chopped fresh herbs, if desired. Pour the sabayon onto cooked vegetables and brown under the broiler. Makes about 1 cup. |