A sabayon is classically a dessert sauce; it literally means "wine-foam cream". Those of you who've had the Italian dessert zabaglione will know it; it's the same thing. Here, we've made a savory version by eliminating the sugar and adding the mellow flavor of roasted garlic. Serve over roasted chicken, or grilled chicken breasts.
Heat the oven to 375F. Slice off the top 1/3 of the garlic head, drizzle some olive oil on the cut surface. Replace the top, and drizzle more olive oil over the outside of the garlic head. Wrap loosely in aluminum foil and roast for 30 minutes, until the skin in golden and crispy and the cloves inside are tender.
- 2 heads garlic, whole
- 8 egg yolks, beaten slightly
- Juice of 1/2 lemon
- 2 cups white wine
- 1/2 cup cream, whipped to soft peaks
- Salt to taste
- White pepper to taste
Remove, and when cool enough to handle, squeeze the heads to remove the roasted garlic pulp. Sieve the mixture into a bowl, add the lemon juice and stir in the egg yolks.
Place the yolk mixture into a large stainless steel bowl. Place the bowl over a pot of simmering water and whisk to thicken, regulating the heat by moving the bowl away from the water if it becomes too hot too fast; you don't want to end up with scrambled eggs.
When it reaches a ribbon-stage consistency, add the wine and continue whisking until thick. Remove from the heat and whick to cool slightly before folding in the cream. Season to taste.
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Chuck Taggart (e-mail chuck)