Holiday parties are in full swing. This Classic Sabayon Recipe is the perfect dessert to serve your guests.
This post was graciously sponsored by Woodbridge by Robert Mondavi Wines. All opinions, recipe, and photos are mine. Please enjoy wine responsibly. #WoodbridgeWines
Sabayon dessert is elegant, yet so easy to make. Whether you need a dessert for 4 or 24, this recipe is sure to impress.
RECIPE and INSTRUCTIONS for making this white wine sabayon are at the bottom of this post.
Have you been to a holiday party yet this season? I know I have a few to attend. All the hustle and bustle is starting to happen. Things are going to be crazy busy for the next month.
If you are hosting a party (or two) this season, I’m sure you are busy creating delicious menus and deciding on what you are going to serve your guests. This is the time you need to “stress less” in the kitchen. French sabayon for dessert will have your guests drooling. It will be the hit of the party.
When it comes to serving wine, Woodbridge by Robert Mondavi Wines has you covered. Whether it is for easy party drinks like a wine spritzer bar, or adding wine to your recipes like in this asparagus soup.
Woodbridge by Robert Mondavi Classic Wines are great for everyday enjoyment. Fruit-forward, smooth and balanced. Perfect for drinking and cooking. You know the rule, NEVER cook with a wine you would not drink!
French Sabayon Ingredients
I love when “fancy” food is easy to make. This egg yolk dessert is simple and elegant. Gourmet French cooking in a matter of minutes.
This easy sabayon recipe is made in a matter of minutes. Make a small batch for a few guests, double or triple the amount for a large party.
David Lebovitz suggests serving sabayon warm, just after making it. If you have had the pleasure of enjoying sabayon, you will know just how incredible it is served warm. Like a soft, light foam that melts in your mouth.
Sabayon is made with a few ingredients:
- egg yolks
Can you believe only 3 ingredients? Easier to make than you think. The flavour is incredible. Luscious and intense, yet light and refreshing at the same time.
Once you see how easy this is to make, you must give Perfect Lemon Curd a try too. You will master it the first time.
For this sabayon recipe, I chose Woodbridge by Robert Mondavi CHARDONNAY. Clean and crisp with flavours of cinnamon, caramel, apple, and oak. The flavours work so well with the gingersnaps and pomegranate ariels in this pretty and festive dessert. Feel free to enjoy this wonderful dessert all on its own too.
Cooking the Sabayon
All you need is a bowl, a pot of water and a whisk!
- Whisk the egg yolks and sugar.
- Add the CHARDONNAY, simmer over boiling water whisking constantly until it thickens.
- Can sabayon be made in advance? Yes, it can be made a couple of days ahead of time. Keep it covered in the refrigerator until ready to use.
- Can sabayon be served cold? Yes, however, it does taste better warm or at room temperature. If you make it in advance, just place it on the counter to get the chill out of it before serving.
- Be sure not to OVERCOOK the sabayon sauce. The end result should be a silky smooth sauce (thick and ribbony). The temperature of the sauce should be around 150º F
- This is a fairly quick process, so be sure to have all your ingredients measured and ready to go.
- Whisk, whisk and whisk the entire cooking process. Hence having your ingredients ready, you will be busy whisking.
- Be sure the water does not come to a boil but remains at a constant simmer.
- If you wish, you can use a double boiler, or the pot and bowl method. I would not recommend cooking this over direct heat.
- What is the best wine for making sabayon? This is where you can have some fun. Try whatever you like.
- What to serve with sabayon? For this recipe, I used berries and crushed ginger cookies. Experiment and see what works for you or your dinner theme. You can try shaved chocolate, broken up pieces of cake, or even all on its own.
Sabayon vs Zabaglione
Is there a difference between the two classic recipes? YES! Sabayon is the French adaption of the Italian zabaglione.
Sabayon is made with white wine. More wine in the recipe creates a softer, lighter cream.
Zabaglione is typically made with sweet Marsala wine and 1 tablespoon of sugar for each egg yolk. Less wine in the recipe creates a sweeter and a little denser marsala sauce.
Woodbridge by Robert Mondavi Wines can be found in the California section at your local liquor store.
Be sure to check out their great recipes, pairing ideas and serving tips to help you with all your holiday entertaining plans.
If you are still deciding on what to serve your guests, give this Classic Sabayon Recipe a try. Elegant, easy, and perfect for spreading some holiday cheer.
HAPPY HOLIDAYS. Please enjoy wine responsibly.
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Classic Sabayon Recipe Elegant French Dessert
- 4 egg yolks (large size)
- 3/4 cup granulated sugar
- 3/4 cup dry white wine (Woodbridge by Robert Mondavi Wines Chardonnay works well)
- Break the eggs, and put the yolks into a large stainless steel or glass bowl.You can keep the whites in the fridge for another day. Great for breakfast.
- Add the sugar to the yolks and whisk until the mixture becomes a light yellow colour.
- Stir the wine into the egg/sugar mixture.
- Place the bowl over a pot of simmering water. Be sure the water does not touch the bottom of the bowl.
- Keep gently whisking and cook until it thickens (about 5 minutes). DO NOT OVER COOK. The whisk should just be able to leave a slight trace in the mixture, then it is done!
- Remove from the heat immediately.
- Pour into serving glasses.