sabayon

[ French sa-ba-yawn ]

Phonetic (Standard)IPA

noun

sabayon

/ ˌsæbaɪˈjɒn; sabajɔ̃ /

a dessert or sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick: served either hot or cold

Origin of sabayon¹

< French < Italian zabaione; zabaglione

Origin of sabayon¹

C20: from French, alteration of Italian zabione zabaglione

For the sabayon, mix the mascarpone, fructose, yogurt and vanilla.

Sabayon of Madeira or Malaga wine without lemon juice is made the same way.

If rum is added in place of wine it is then called Rum Sabayon Sauce.

Prepare as above, and serve covered with thick Sabayon sauce.

Serve with it plain pudding sauce, Sabayon, or a fruit sauce.

A sabayon or other sauce can be served with them if convenient, but it is not essential.

April 20, 2024flabbergast

[flab-er-gast ]

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