Red Pepper Sabayon
Sabayon sauces are traditionally made sweet and served with deserts. In this recipe, we're taking the same method for making sweet sabayons but using it to make a savoury red pepper sabayon that is excellent to serve with white fish or grilled vegetables. I first saw this specific recipe done by the master himself Michel Roux and I could not help myself wanting to try this beautifully rich, creamy and bright red sauce.
Ingredients
- 200 grams Red pepper
- 400 ml Vegetable stock Can be replaced with chicken or fish stock if preferred
- 4 Egg yolks
- 60 grams Cold Butter
- 1 sprig Thyme
- Salt and Pepper
Instructions
- Put the stock into a small sauce pan and place on medium heat. Bring to a boil and let reduce by half to intensify the flavour.
- Clean the red pepper from the seeds and roughly chop into 1-inch pieces. When the stock has reduced by half, add the red peppers and thyme to the sauce pan. Simmer for about 15 minutes or until the red pepper is tender and cooked through.
- Remove the thyme from the sauce pan. Pour the remaining contents into a blender and blend for about a minute.
- Pass the mixture through a fine meshed sieve into a clean bowl and let it cool down until it's just warm and cold enough to touch.
- Measure 200ml of the mixture and add to a bain-marie bowl (with the heat turned off for now). Add the egg yolks and whisk until well combined.
- Turn the heat on and cook the sauce on a baine-marie until it forms a ribbon consistency; i.e. the sauce is thick enough to form a ribbon when poured down from a spoon.
- Turn off the heat and whisk in the butter, a small cube at a time. Season with salt and pepper. Serve.
Notes
Classic sabayon sauce does not have any butter. It is simply thickened by cooking the egg yolks. However, adding butter to this sauce elevates it to the next level by making it richer and creamier.