Sabayon

From Chefpedia

Revision as of 22:48, 12 February 2023 by George (talk | contribs) (1 revision imported)

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

Jump to navigation Jump to search

The expression: Sabayon
General definition:
Egg yolks and wine whisked over simmering water until thick and frothy (see zabaglione).
George Hill
Alternative definitions include:

Retrieved from "https://new.chefpedia.org/w/index.php?title=Sabayon&oldid=3143"