Holiday parties are in full swing. This Classic Sabayon Recipe is the perfect dessert to serve your guests.
French cooking at home is easier than you think. The classic turkey meat pie known as Turkey Veronique will impress your guests.
There is nothing hard or fancy about making sabayon at home. This easy gourmet dessert only requires 3 ingredients. Egg yolks, sugar and wine.
This post was graciously sponsored by Woodbridge by Robert Mondavi Wines. All opinions, recipe, and photos are mine. Please enjoy wine responsibly. #WoodbridgeWines
Sabayon cream is elegant, yet so easy to make. Rich and creamy without dairy. Whether you need a dessert for 4 or 24, this recipe is sure to impress.
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.
RECIPE and INSTRUCTIONS for making this easy sabayon dessert are at the bottom of the post.
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 cooking with wine in recipes like asparagus soup or mouthwatering onion gravy.
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 Sayabon Ingredients
I love it when “fancy” food is easy to make. This egg yolk dessert is simple and elegant. Gourmet French cooking in a matter of minutes. Move over classic tiramisu, I think I found a new winner.
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. You will need:
- egg yolks
- sugar
- wine
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.
How To Make Sabayon Sauce
All you need is a bowl, a pot of water and a whisk! All you have to do is whip, whip, whip.
- Whisk the egg yolks and sugar.
- Add the CHARDONNAY, simmer over boiling water whisking constantly until it thickens.
THAT’S 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.
Recipe Tips
- 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. Check out their great recipes and tips too.
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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French Sabayon Dessert
Ingredients
- 4 egg yolks (large size)
- ¾ cup granulated sugar
- ¾ cup dry white wine (Woodbridge by Robert Mondavi Wines Chardonnay works well)
Instructions
- 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.
- ENJOY!
Alida | Simply Delicious
I love how elegant this is. Such a beautiful dessert.
Homemade & Yummy
Yes, this recipe just goes to prove that gourmet does not mean difficult. Hope you give this recipe a try.
Jersey Girl Cooks
Such a luscious looking dessert!
Homemade & Yummy
Simple, elegant and so delicious. Perfect for entertaining.
Sean@Diversivore
I haven’t made a sabayon in AGES… and now I’m rethinking that. It’s all that darned whisking. I’m lazy about whisking. Ever since I discovered how easily I could make amazing lemon curd in my blender without whisking I’ve gotten even more stubborn about it – like I should be able to make any dessert without whisking until my arm feels like it’s going to fall off. Hmm. Now I’m wondering about blender sabayon. Blasphemy I suppose, but man, I just love the flavours at play here. Something about the grown-up way the wine ties everything together really gets me. Cheers!
Homemade & Yummy
Honestly this is the first time I have made it or eaten it. Hubby has fallen in love with it. Guess it will be a regular around here.
Traci
Wow! I’ve never heard of Sabayon until now, and now I’m super curious to try it! It looks like a simple enough recipe with only three ingredients, and I love it that one of them is practically my neighbor here in Northern CA wine country 🙂 Looks like a fun recipe to make for the holidays. Thanks for sharing! 🙂
Homemade & Yummy
It really is SUPER simple and so delicious. I always thought it was a complicated dish too.
Debra
What an awesome and decadent dessert. Love that it looks so fancy, but is actually simple to make. Thanks for the education on french vs. italian…..I’m going to try yours and serve it cold. YUM.
Homemade & Yummy
I like it cold too. So easy and so delicious. It is a winner for sure. CHEERS!!
Carmy
I loved seeing this on Instagram! This sabayon looks amazing, your instructions make this look so easy to make. I’m not great at making dessert but I feel like I can totally take this on!
Homemade & Yummy
Thanks so much. It is super easy to make, and so delicious. Love when gourmet is this easy.
Dana
Wow! This really does seem easy! I’m not the best when it comes to dessert making and I usually try to avoid it. But a recipe like this can be a game changer for this gal!
Homemade & Yummy
Give this recipe a try. I guarantee you will impress your guests (and you too).
Renu
OMG this is such an awesome dessert. I would go with the cold one the way you have mentioned.
Homemade & Yummy
Either way this is one easy and delicious dessert.
Tina
Wow, this sounds amazing. I have never heard of either desserts before. I love how easy it like oks to make. I really enjoy homemade puddings so this is really appealing to me. I’m going to try this, I think hubby will really like this. Thanks!
Homemade & Yummy
This has quickly become my hubby’s dream dessert.
Molly Kumar
I looove French desserts and this is so easy to make at home. I always a bottle of Chardonnay at home and this would be a great mid-week dessert. Love the topping stoo.
Homemade & Yummy
You can make this different each time just by changing the toppings. So fun and easy.
Chef Mireille
one of my all time fave desserts – I only made it once but had it a few times in Paris and it is just so delicious and quite a classic recipe also
Homemade & Yummy
Yes love when gourmet is this easy. ENJOY!!
Daniela
I’m a sucker for wine-based desserts, so this sabayon is right up my alley. And who knew it was so easy to make? I love how you added some texture with the pomegranate arils and the gingersnap cookies. Will definitely make this for my next party!
Homemade & Yummy
This is the perfect and easy dessert to wow your dinner guests ALL year round.
April
After an incredibly busy Thanksgiving period I have finally started to plan for the next holiday. This Sabayon recipe came in just in time! I think it is just what I need to serve my guests this year!
Homemade & Yummy
Your guests will be impressed….have fun with this super easy recipe.
Krista Price
The country club I worked at many moons ago served Woodbridge by Robert Mondavi as their house wines. It really is a fabulous line of vinos. This recipe looks absolutely delicious as well! Thank you for sharing!
Homemade & Yummy
Yes the wines are really great for sure. We enjoy using them in recipes, along with drinking them too.
Sandra
What a lovely and pretty dessert for the holidays. Actually, I would enjoy this all year long. Pinned and bookmarked for a dinner party I have planned next weekend.
Homemade & Yummy
My hubby has fallen in love with this dessert. I know I will be making it year round for sure.