Sabayon : The sabayon is a desserts of Italian origin (the word sabayon comes from Italian eggnog which means lather »), made of a cream fluid and smooth, made of wine (the original recipe is with Sicilian marsala wine), sugar and egg yolksœuf emulsified lukewarm bath.
Presented in cups or glasses decorated (like those of Caffé Greco, in Rome, of which he was a specialty), the sabayon is offered barely lukewarm, but it can also serve as an accompaniment and cover un pudding, desserts au rice, fruits poached, pastry or ice. The sabayon is made up with an dry white wine (champagne) or sweet (Marsala, Asti, Sauternes), a liqueur wine (Frontignan, Banyuls), port, Madeira or even a mixture of a white wine and a liqueur (Chartreuse, kummel), or a White wine and alcohol (armagnac, brandy, kirsch, rhum, whiskey).
By extension, we also call "sabayon" a kind of mousseline sauce, usually with champagne, which accompanies fish ou shellfish or the family White wine or the family port for meat white.
Sabayons with alcohol alone
Sweet sabayons
Savory sabayons