Olive Oil Sabayon Sauce
Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a…
Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a sauce for seafood or beef.
Olive Oil Sabayon Sauce
Serves
Makes ¾ cup.
Type
Sauce
Ingredients
- 2 egg yolks
- 1 tsp brown sugar (or more to taste, depending on type of wine used; see below)
- 1 tbsp lemon juice
- 1 tbsp shallots, finely minced
- ¼ cup extra virgin olive oil
- Up to 1⁄3 cup white wine such as pinot grigio
- ½ tsp each dried thyme and ground fennel, or to taste
- Salt and white pepper
Instructions
- Place egg yolks, sugar, lemon juice and minced shallots in a small stainless steel or glass bowl, and whisk quickly over boiling water until very light and doubled in volume (quite thick), approximately 2 minutes. Do not let it burn. Keep bowl about 1½ inches away from boiling water.
- Remove from heat and whisk in oil, slowly at first to start the emulsion.
- Whisk in white wine until creamy consistency is reached.
- Season with herbs and salt and pepper to taste.
- Makes ¾ cup.
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