Amaretto Sabayon

Rating4.00  Votes2


3 egg yolks
1/2 cup white wine
1/2 cup amaretto
1/2 cup sugar




To cook the sabayon, set up a double boiler or set a medium-sized stainless-steel bowl over gently simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble and overcook.

Whisk the ingredients together and set the bowl over the water. Whisk constantly until the mixture has thickened and reduced to about 1 cup; this should take 11 to 13 minutes. It is important to move the whisk around the bowl so the eggs cook evenly. If the edges of the eggs start to scramble, remove the bowl from over the water and continue to whisk. Strain the sauce through a fine mesh strainer.


Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  6 Servings

To comment this recipe, You have to login!


Add photo of your own recipe
* Required fields