Champagne Sabayon
A delicate warm sabayon of egg yolks, minced shallots, vanilla, and champagne, whisked over simmering water until thickened — serve alongside fresh fruit, poached pears, or seafood.
FrenchVegetarianEasy10 minBy Northstar
Ingredients
Servings
6
- 6 each large egg yolks
- 1 tbsp minced shallots
- 0.5 tsp pure vanilla extract
- 0.5 cup champagne
- 2 tsp snipped fresh chives
Instructions
- 1
Combine all ingredients in a stainless-steel bowl.
- 2
Set the bowl over a pot of simmering water and whisk until the mixture begins to thicken, about 2 minutes.
- 3
Remove from heat and serve immediately. Yields about 1.5 cups.
Tags
frenchemerildessertchampagnesaucesabayon