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Sabayon Sauce
Old 09-07-2013, 08:55 PM   #2
Cocoanut Koala
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Default Sabayon Sauce

1 cup Parsley Sabayon Sauce from Sauces bu James Peterson

1/2 cup cool, flavorful liquid, such as meat or fish cooking liquid, poaching liquid, or meat or fish stock

1/4 cup mushroom puree
2 egg yolks
2 teaspoons parsley puree
salt and pepper to taste

Combine all the ingredients except salt and pepper in a saucepan and whisk the mixture over medium heat until it expands in volume and begins to stiffen (the bottom of the saucepan will become visible while whisking).

Add salt and pepper and add more of the liquid or puree to create the desired consistency of the sauce.
1 cup mushroom puree:

10 oz of mushrooms
1/4 cup stock or water
juice of half a lemon

Rinse mushrooms and halve if they are especially large.

Put them int he saucepan with stock and lemon juice. Cover and simmer for 10 minutes.

Drain and reduce cooking liquid to 1 tablespoon.

Puree mushrooms and cooking liquid in food processor. Force puree through sieve.


1 cup of Parsley Puree:

1/2 large bunch of parsley
1/8 stock

Remove parsley leaves and discard stems. Blanch leaves for one minute in boiling salt water. Drain parsley and rinse with cold running water. Gently squeeze dry.

Put parsley in blender with the stock and blend at high speed.

Work puree through sieve.


This one was my choice of Shaggy's three. I always follow whatever recipe it is religiously, word for word, but this one, for the first time, I'm probably going to alter.
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