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 ?
My main of Gruyere and onion tart with chive sabayon, boiled organic, heritage potatoes and side salad, was a clean looking, fresh and appetising plate.
Recipe Caramel oranges & peach sabayon (for 3) INGREDIENTS: 100g/3 1/2oz caster sugar; 3 oranges, peeled, halved; 1 large red chilli, seeds removed, chopped.
We make them at the restaurant by making a sabayon from whisking egg yolks and sugar together over almost simmering water in a bowl until the mix doubles in volume without scrambling the yolks.
WARM BERRIES WITH SABAYON SAUCE (Serves 4) Ingredients 225g blueberries 3tbsp Splenda granulated sweetener 225g strawberries, hulled and halved 225g raspberries 2 egg yolks 50ml white grape juice or apple juice 50ml white wine
For the cinnamon sabayon: In large bowl, combine egg yolks, rum and
And we were well ensconced in our main dishes - mine a delectable tranche of cod with young spinach and sabayon of Champagne.
And we were well ensconced in our main dishes - mine a delectable tranche of cod with young spinach and sabayon of champagne - before we realised why a table had been carefully reserved in the centre.
Desserts include vanilla and passion fruit pannecotta with blood oranges and flamed sabayon. Specials this month are a variety of chocolate puddings and British Spring lamb.
Add three egg yolks to the puree, then a little tarragon vinegar and whisk in a bowl over a bain marie to make a sabayon. Slowly add 230ml olive oil and a little lemon juice.
The sabayon sauce is similar to the old-fashioned zabaglione - a dessert normally made with some marsala wine and then poured into a wine glass and served with some form of biscuit.
Its accompaniments-bottarga sabayon, caburao gel, and seaweed seasoned with colatura or Italian fish sauce-helped highlight the fresh seafood flavors.
Make a sabayon by beating the eggs, yolks and sugar until they increase in volume and become fluffy.