AllenOK
Executive Chef
I have to make Sabayon (a.k.a. Zabaglione in Italian) ocassionally at work. I never use butter, at all. Just sugar, egg yolk, and booze. I do mine in a stainless steel bowl, over direct heat, while rotating my body 90° to bring the bowl over the flame, whisk for a few, then rotate away so the yolks don't scramble. I can do a pretty fast figure-8 whisking motion, but, in the time it takes to get the sabayon to thicken properly, my arm starts cramping. I've got to learn to do a figure-8 left-handed.
Even though I don't use butter, I still get that wonderful texture. I learned to make this from one of my executive chefs, who never used a recipe, he just did it to taste. I don't even know if the way I make it is classical or not.
Even though I don't use butter, I still get that wonderful texture. I learned to make this from one of my executive chefs, who never used a recipe, he just did it to taste. I don't even know if the way I make it is classical or not.