No. 490 — Sabayon
English historical translation of Molokhovets recipe No. 490 from the 1901 Russian cookbook, retaining original methods and measures.
In an enamel saucepan beat six egg yolks, ½ glass of sugar and finely grated zest from ¼ lemon until pale.
Put on the stove and slowly add ½ glass of light table wine or ¼ glass of Madeira, followed by ¼ glass of cooled water previously boiled with lemon zest and ½ teaspoon of lemon juice.
Whisk first over high heat, then move to the lowest heat and continue whisking without interruption. The sauce must become very hot but must not boil; the author gives approximately seven to ten minutes, depending on the stove.
As soon as it thickens into a foam, serve immediately with puddings, cauliflower, asparagus, artichokes or similar dishes.
To provide
1 glass of light table wine Or ½ glass of white port Or Madeira with ½ glass of water | 6 yolks and ½ glass of sugar ½ lemon and lemon zest |