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Sabayon with flaxseed oil
Originally, the sabayon is a sweet, Italian wine custard, which has a salty version as well. Salty sabayons can be made either from champagne or white wine, and are usually seasoned with salt and cayenne pepper. The secret lies in patience and good quality ingredients. In this recipe, we enrich it with flaxseed oil instead of butter.
Production
01
Place the egg yolks in a metal mixing bowl over steam. Make sure that the steam is not too hot or else the egg yolk can shrink.
02
Stir it continuously with an egg whisk until the cream acquires a thick consistency. Add to it the wine and thicken it, stirring continuously.
03
Initially, it turns very frothy but after a while, it will reach the desired creamy consistency.
04
Next, add the flaxseed oil in smaller portions. Keep on stirring it continuously.
05
Finally, add the vinegar, too. After tasting it, season it with salt and cayenne pepper. Keep it hot until serving it.
Tip:
The salty sabayon is an excellent accompaniment to fish and braised or baked asparagus. If you offer it with fish, you can add 2-3 tablespoonfuls of fish stock while thickening it.
If you have it with asparagus, you need to peel the white variety but it is enough to wash the green one. Tying them in bunches, with their heads up, place them in hot water. It takes 8-10 minutes for the white asparagus and 6-7 for the green asparagus to get cooked.
but you only have to wash the green one.
Ingredients
50
ml
1
ts
2
piece(s)
egg yolk
200
ml
white wine
1
pinch
1
pinch
cayenne pepper