BROWN BUTTER SABAYON
Makes about 500 g
150 g Brown Butter
50 g butter
240 g dry white wine
3 egg yolks
30 g lemon juice
6 g salt
Heat a water bath to 62°C/145°F. Combine both butters in a saucepan and heat over low
heat until melted and warmed through. Remove from the heat and keep warm. Heat the
wine to a simmer in a saucepan over medium heat. Simmer and reduce the wine by threequarters. Remove the pan from the heat and keep warm. Combine the egg and egg yolks in
a mixing bowl and whisk to combine. Using an immersion blender, slowly blend in the
warm reduced wine, lemon juice, and salt. Be careful not to scramble the eggs. Once
combined, slowly blend in the warm butters, continuing to blend until fully emulsified.
Transfer the sabayon to an iSi canister and charge with two charges of N2O. Cook the
sabayon in the water bath for 45 minutes. Keep warm until ready to use.