Sabayon: The Sauce That Can't Wait

Sabayon is one of the most demanding sauces in the pastry kitchen because it cannot be made ahead—it must be whisked, plated, and served within minutes. The technique involves whisking egg yolks with liquid (wine, beer, or juice) and sweetener over simmering water until the mixture triples in volume, becomes pale and thick, and reaches 160°F. The constant whisking incorporates air while the heat cooks the eggs into a stable foam. But that stability is temporary: remove the whisk and the sabayon begins to deflate; let it cool and it separates. Rasika's honey mustard sabayon pushed this already-demanding technique by adding mustard's oils, which can destabilize emulsions. The solution is to work quickly and have all plating components ready before starting the sabayon. If you must hold it briefly, keep the bowl over barely simmering water and whisk occasionally—but even then, you're racing the clock.