Wine Foam and Zabaglione

These fine egg sauces are carefully whipped like hollandaise. They are usually served sweet and hot for dessert, sometimes cooled in the same way. But there is also a salty version that can be seasoned and served as a light, lower-calorie alternative to hollandaise.

All ingredients are mixed in the saucepan with the whisk of the hand mixer on the lowest setting until creamy and then whisked on 2 or automatic setting 4 to 5 until the mixture rises as a compact foam in the saucepan. The foam can triple in volume – so always use an appropriately sized saucepan! And when stirring and whipping, make sure that the entire quantity is always in motion and that nothing sticks to the bottom of the pot.

For the classic Italian zabaglione take Marsala (one eighth of a liter), many variations are possible: with Madeira, Riesling, sherry, Gewürztraminer, orange juice. For sabayon with salty dishes: tart sparkling wine or white wine, plus concentrated fish stock or gravy,

Tip: Always use aromatic spices to refine your dishes!

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