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 con Frutti di Bosco (Piedmont, Italy): Forms the base for this classic dessert served with fresh berries
- 2.
Sabayon Sauce (French cuisine): Adapted version used for savory dishes
- 3.
Marsala Zabaglione (Sicily, Italy): Regional variation using Marsala wine
The Science
Primary Reaction
emulsification