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 sauce for seafood or beef.

August 17, 2012 | | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes | Sauces

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

  1. 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.
  2. Remove from heat and whisk in oil, slowly at first to start the emulsion.
  3. Whisk in white wine until creamy consistency is reached.
  4. Season with herbs and salt and pepper to taste.
  5. Makes ¾ cup.

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