What is Sabayon? That was my first question. I knew it was French, but that was about it. Turns out this rendition of a Bacon Sabayon isn’t your typical French Sabayon. A typical Sabayon is the French take on another classic Custard Sauce, Zabaglione. A true Sabayon, like it’s Italian Cousin, is made with wine, egg yolks and sugar. Zabaglione is made with a sweet wine such as Marsala. I’ve even used Zabaglione to create a Whipped Cream with Fruit dessert. A traditional French Sabayon is made with a white wine such as a Chardonnay. Both are usually dessert sauces.
Tag: Smokey Asparagus
Smokey Pan Seared Asparagus
This is a recipe I picked up a while back from everydayfrenchchef.com. It’s one of those recipes that you read, tell yourself “how simple” and file away, believing that the best way to serve asparagus is steamed with some sort of sauce such as Hollandaise. And then one day, you pull it out and cook it up. Much to your surprise, it’s not only wonderfully delicious, your non-asparagus eater (aka Kiddo) wants seconds.
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