- Made by combining two normally incompatible liquids through the incorporation of a binding or emulsifying agent.
- Egg Yolks: Classically most common emulsifying agent.
- Sabayon: Egg yolks and flavoring components whisked into a foamy mixture over a hot water bath until they are thick and airy. Clarified butter is then added in a steady stream and whisked until smooth.
- Clarified Butter: Butter that has been slowly melted, allowing most of the water to evaporate and the milk solids to separate and settle in the bottom of the pan.
- Warm emulsified sauces will break or curdle if not prepared or held properly. Ideal temperature 120 degrees (49 degrees Celsius)
- Possible reasons for failure:
- The sabayon was I sufficiently cooked.
- The sabayon was overcooked.
- Clarified butter was incorporated too quickly.
- Excessive heat made the butter separate from the yolks.
- If sauce broke, ways to restabalize:
- Beat a few drops of water into the sauce, working it in from the bottom inner edge of the bowl and using a small wire whisk gradually bring the whole sauce into the process.
- If the sauce broke because it was too hot, add a few drops of cold water.
- If the sauce broke because it was too cold, add a few drops of warm water.
- If the sauce appears about to break, dip the bottom of the bowl into ice water bath and whisk constantly until the sauce smooths.
- Warm Emulsified Sauces
- Clarify Butter.
- Cook sabayon over hot water bath, whisking constantly.
- Slowly add warm clarified butter, whisking constantly.
- If too thick, add drops of warm water, whisking constantly.
- Season with salt, cayenne and lemon juice.
- Hold at 120 degrees (49 degrees Celsius).