WHAT? A boozy dessert. Known as “sabayon” in French and “zabaglione” in Italian, this European custard has both sweet and savory variations. The more well-known sweet sabayon requires just three ingredients: egg yolks, sugar, and sweet wine. By rapidly whisking these ingredients just above boiling water on the stovetop, the mixture absorbs air and transforms into a mousse-like texture with a fluffy consistency. The choice of alcohol is where chefs can get creative. Anything from Cognac to Champagne to non-alcoholic substitutes like lemon or coffee is acceptable in this dish. The crème can be served alone, as a topping for fresh berries, or layered on a cake. For a savory sabayon, simply omit the sugar, use white wine, and add a pinch of salt; this pairs perfectly with fish dishes. Sweet or savory, this light sauce adds a sense of delicacy and an extra layer of flavor to a dish.
WHERE? Toast of the Strip at the Beard House
WHEN? Thursday, June 16, 2016
HOW? Butter-Poached Maine Lobster with Citrus Sabayon, Scallops, Langoustine, Squid Ink Pasta, and Lemon Verbena
