What You Need to Know
The technique involves slowly adding wine to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and acids.
This technique is unique in that it uses a high ratio of egg yolks to wine, resulting in a rich and tangy sauce.
Steps
- 1.
Zabaglione (Italy): Dessert sauce with Marsala wine
- 2.
Sauce Maltaise (France): Blood orange variation for asparagus
- 3.
Sabayon de Champagne (France): Luxury version with sparkling wine
The Science
Primary Reaction
Emulsification of lecithin and ethanol