Savory Sabayon Sauce with Olive Oil
This savory sabayon sauce recipe with olive oil is dairy-free - a healthier take on a classic hollandaise sauce. It can be served atop nearly anything, including fish or vegetables!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- In a small saucepan, bring the white wine and vinegar to a boil over medium-high heat. Rapidly simmer until the wine has reduced by 2/3, about 10 minutes. Set aside to cool.
- Once the wine mixture is room temperature, whisk in the egg yolks. Transfer it to the top of a double boiler or a mixing bowl that fits snugly in your water pot. The bottom of the bowl should not touch the water, so pour some out if necessary. Bring the water to a boil, and set the wine-egg mixture on top. Whisk briskly over medium heat until the eggs have thickened to the consistency of mayonnaise, about 3 minutes. Remove from the heat and whisk in 1 tablespoon of the oil. Once combined, slowly drizzle in the remaining oil, whisking constantly, until smooth. Thin the sabayon with 2-3 tablespoons of water until the consistency is pourable. Add ½ teaspoon salt and taste for seasoning.