By omitting the sugar typically used in a sweet sabayon, and whisking in some softened goat cheese and a pinch of salt, this savory riff on the classic becomes a tangy sauce, perfect for spooning over sliced tomatoes, grilled nectarines, or wine-poached pears.
This recipe was excerpted from ‘Pulp’ by Abra Berens. Buy the full book on Amazon.
What you’ll need
Balloon Whisk
$14 At Amazon
Mixing Bowls
$40 At Target
Small Saucepan
$213 At Amazon
Ingredients
Preparation
In the bowl of a double boiler combine the egg yolks and hard cider. Whisk continuously and vigorously until completely frothy, emulsified, and doubled in volume, completely frothy, emulsified, and doubled in volume, 8 to 12 minutes. Be sure to get the sides when whisking to prevent the egg yolks from cooking and curdling. Add the salt and goat cheese and whisk to combine. Serve warm, at room temperature, or chilled.
Do ahead: You can store refrigerated for up to 2 days, but the mixture will deflate some.
Recipe notes
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