Sabayone Sauce with Grape Juice

Sauces and Marinades | Italian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Sabayone sauce with grape juice

Ingredients

Red Grape Juice - 24 fl oz
Meyer Lemon Juice - 1 fl oz
Citrus Zest Mix - 1 piece
Sugar - 6 tablespoons
Whole egg - 11 pieces

Step by Step guide

Step 1

In 720 ml of red grape juice, dissolve 6 tablespoons of sugar, add the lemon zest and lemon juice, place on the stove, bring to a boil, then remove from heat.

Step 2

In a bowl, whisk 11 egg yolks and gradually pour into the hot grape juice syrup, bring to a boil while constantly stirring. When the sauce boils, reduce the heat to prevent boiling, and continue to cook, stirring constantly, until thickened for 20–40 minutes (the time depends on the desired thickness of the Sabayone sauce. The thickness of the Sabayone sauce also depends on the number of yolks: if a less or more thick Sabayone sauce is needed, the number of yolks should be decreased or increased accordingly until the sauce reaches the desired thickness; if yolks are added during the cooking process, for example, after 5-40 minutes, the cooking time will need to be increased to achieve the necessary thickness).

Step 3

If the sauce does not thicken, bring to a boil again, then reduce the heat. If it boils for too long after reducing the heat, remove it and, while continuing to stir constantly, wait for the burner to cool down, then return it to the hot burner. Reduce the heat until the sauce is 'simmering', removing it each time it starts to boil again.