sabayon


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sa·ba·yon

 (sä′bä-yôN′)
[French, from Italian zabaglione, zabaione.]

sabayon

(ˌsæbaɪˈjɒn; French sabajɔ̃)
n
(Cookery) a dessert or sweet sauce made with egg yolks, sugar, and wine beaten together over heat till thick: served either hot or cold
[C20: from French, alteration of Italian zabione zabaglione]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.sabayon - light foamy custard-like dessert served hot or chilledsabayon - light foamy custard-like dessert served hot or chilled
afters, dessert, sweet - a dish served as the last course of a meal
References in periodicals archive ?
QWhat Edward, Sutton Coldfield A Sabayon sauces are quite easy to make it's all in the temperature of the ingredients.
Arrange sabayon on puree and top with crispy lime curd, crumbled macaroons, soybean nougatine, tonka bean cream and soymilk bubbles.
And again the panettone pudding which came with orange sauce and Contreau sabayon was a let down.
Main courses range from the house speciality if suckling pig served with braised apple, through to double-cooked poussin with warm grapes and a vermouth sabayon.
Break 8 eggs into a bowl and mix with 200g caster sugar to make a sabayon.
Eventually we made our choice from the dessert menu which included treats such as Strawberry Almond Tart and Hot Chocolate and Walnut Cheesecake with Orange Sabayon.
And a trio of desserts (fresh berries with guava sabayon, sweet potato-chocolate cheesecake and Carib rum cake with vanilla ice cream.
And the essence of Spring is captured in the honeycomb hazelnut dacquoise with strawberries and lemon curd sabayon.
Mincemeat tart with orange sabayon (4) INGREDIENTS: 50g/1 1/2oz butter, melted; 6 sheets filo pastry; 300g/10 1/2oz mincemeat; 30g/1oz pecans; 2 eggs; 1 egg yolk; 1tbsp icing sugar; 75ml/2 1/2floz white wine; squeeze orange juice; redcurrants to decorate METHOD: Preheat oven to 200C/400F/Gas 6.
For a fruity alternative try the summer berries with vanilla-scented sabayon gratin, raspberry sorbet and almond tuille.
J's cockles and mussels on toast with shallot and cider sabayon (pounds 5) was spot-on too, zingy and fresh with great depth of taste.
Fold the cream into the sabayon then into the egg whites.