Sabyon sauce


  • 4 egg yolks
  • 75g of caster sugar
  • 4 tbsp of Marsala wine


    step 1

    Whisk the egg yolks and the sugar together in a bowl over a bain-marie

    step 2

    Once foamy, slowly add the liquid while whisking constantly

    step 3

    Keep whisking until the sauce thickens to a custard-like consistency

    step 4

    Serve your sabayon immediately