Sabayon sauce with grape juice
10 servings
120 minutes
Sabayon is an exquisite Italian dessert sauce with roots in Renaissance cuisine. Its delicate velvety texture and rich creamy-fruity flavor make it an ideal accompaniment for fruits, pastries, and ice cream. In this version, the sauce gains a refined sweet-sour note from red grape juice and lemon, while whipped egg yolks add airiness. Sabayon is used not only as a standalone dessert but also as an addition to biscuits and mousses. Its warm, slightly thick consistency makes each spoonful incredibly rich, revealing the richness of grape aroma with citrus undertones. In Italy, it is traditionally served with savoiardi cookies or fresh berries, enjoying the softness of flavor and refined sweetness.
1
In 3 glasses of red grape juice, mix 6 tablespoons of sugar, add lemon zest and lemon juice, put on the stove, bring to a boil, then remove.
- Red grape juice: 3 glasss
- Sugar: 6 tablespoons
- Lemon zest: 1 piece
- Lemon juice: 30 ml
2
In a bowl, whisk 11 egg yolks and gradually pour into hot syrup with grape juice, bringing to a boil while constantly stirring. Once the sauce boils, reduce the heat to prevent boiling and simmer for 20-40 minutes (time depends on the desired thickness of the Sabayon sauce). The thickness also depends on the number of yolks: if a thinner or thicker sauce is needed, adjust the number of yolks accordingly. If yolks are added during cooking after some time (e.g., after 5-40 minutes), additional simmering time will be required to achieve the desired thickness.
- Egg yolk: 11 pieces
3
If the sauce doesn't thicken, bring it to a boil again, then reduce the heat. If it boils for a long time, after reducing the heat, remove it and, while constantly stirring, wait for the burner to cool down, then put it back on the hot burner. Reduce the heat until the sauce is 'simmering', removing it each time it boils again.