Posted by Gerard on September 08, 1998 at 23:24:00:
In Reply to: Fixing sabayon posted by Bridget on September 08, 1998 at 17:51:09:
: When making a sabayon and should it break, is there a way to fix it without starting over? Or is there a way to hold it during service without it separating?
It doesn't hold well as theres nothing to hold it together.
You might want something more stable, creme anglais made with light cream is safer. Or even warm custard sauce with champagne.
Gerard