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Goat Cheese Sabayon

3.0

(2)

A person whisking sabayon made with goat cheese
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

By omitting the sugar typically used in a sweet sabayon, and whisking in some softened goat cheese and a pinch of salt, this savory riff on the classic becomes a tangy sauce, perfect for spooning over sliced tomatoes, grilled nectarines, or wine-poached pears.

This recipe was excerpted from ‘Pulp’ by Abra Berens. Buy the full book on Amazon.

What you’ll need

Ingredients

3 egg yolks
½ cup (120 ml) hard cider or white wine
Pinch of salt
3 oz. (85 g) fresh goat cheese

Preparation

  1. In the bowl of a double boiler combine the egg yolks and hard cider. Whisk continuously and vigorously until completely frothy, emulsified, and doubled in volume, completely frothy, emulsified, and doubled in volume, 8 to 12 minutes. Be sure to get the sides when whisking to prevent the egg yolks from cooking and curdling. Add the salt and goat cheese and whisk to combine. Serve warm, at room temperature, or chilled. 

    Do ahead: You can store refrigerated for up to 2 days, but the mixture will deflate some.

Pulp-COVER.jpeg
Reprinted from Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, with permission by Chronicle Books, 2023. Photographs © EE Berger. Buy the full book from Amazon or Chronicle Books.
TagsCookbooksGoat CheeseCheeseDairySauce

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