Summer Berries and Sabayon Sauce
This is a great, simple way to literally “whip” up a sauce at the last minute. You can even experiment with different flavored liquors, sugars and citrus for interesting combinations. If you are going to serve it cold, it will lose about a third of its volume. For a lighter color, use granulated sugar. — Nathalie Dupree
6 egg yolks
1/4 cup light brown sugar
2 tablespoons Grand Marnier liqueur
1 teaspoon orange zest
2 pints of strawberries, blueberries, raspberries or blackberries, or a combination, rinsed with cold water and dried on paper towels
Place a saucepan of water over medium-high heat. Combine the egg yolks, brown sugar, Grand Marnier and orange zest in a stainless bowl. Sit the bowl on top of the saucepan. Whisk the mixture vigorously with a whip for 3 to 4 minutes, or until the mixture triples in volume.
The sabayon will have a shiny sheen and leave obvious ribbons when the whisk is lifted out. Remove from the heat and serve immediately over the berries or place the bowl over ice water and stir occasionally to cool completely, pour into a storage container, cover and refrigerate.
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathalie dupree.com.
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