Savory Thyme and Pomegranate Sabayon

Savory Thyme and Pomegranate Sabayon

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Nathan Beriau, chef de cuisine, Harraseekett Inn, Freeport, Maine
The National Culinary Review, November 2003

Ingredients

5 ounces Marsala wine
10 sprigs thyme
8 egg yolks
4 ounces granulated sugar
Pinch salt
2 ounces pomegranate juice
1 ounce rice wine vinegar
8 ounces heavy cream (optional for stability of sauce at service)

Instructions

Method: In a saucepan combine Marsala and thyme. Bring to a boil, remove from heat, and allow herbs to steep 45 minutes. Combine egg yolks, sugar, and salt in a stainless steel bowl. Add thyme-infused Marsala, pomegranate juice, and rice wine vinegar to mixture. Place bowl over lightly simmering water and whisk vigorously until sauce thickens. Serve immediately as is, or, at service, whip cream to a soft peak and gently fold into mixture. Do this over an ice bath to assure that mixture is cold.

Yield

1 quart

Tags

Sauce/Dressing/Rub, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals