Vanilla bean sabayon

Yield: 1 servings

Measure Ingredient
2.00 \N egg yolks
2.00 tablespoon minced shallots
1.00 \N whole vanilla bean; split lengthwise
⅓ cup champagne
¼ cup extra-virgin olive oil
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1 \N bayou blast; see * note

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

In top part of a double boiler, set over barely simmering water, combine egg yolks and shallots, whisking thoroughly. Using sharp point of a knife, scrape vanilla seeds from center of bean into egg mixture (reserve bean for another use). Whisk in champagne and cook, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in olive oil in a thin stream and season to taste with salt, pepper and Bayou Blast. This recipe yields about ¾ cup.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site -

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Recipe by: Emeril Lagasse

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