sabayonn.
/sabʌɪˈ(j)ɒ̃//ˈsabʌɪ(j)ɒ̃/ A dessert or sauce made with egg yolks, sugar, and white wine, whipped together, thickened over a slow heat, and served hot or cold. Also attributive and in other combinations.
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the world > food and drink > food > dishes and prepared food > egg dishes > [noun] > other egg dishes
poachéa1425
meseladea1450
potrona1450
malasadec1450
poached eggc1450
eggs in moonshine?1558
snow1597
fondue1806
Scotch egg1808
soufflé1813
scrabbed eggsa1825
Scotch woodcock1836
egg salad1873
prairie oyster1879
Adam and Eve on a raft1891
Russian egg1891
eggs Benedict1898
huevos rancheros1901
sabayon1906
oeuf en cocotte1909
shakshuka1930
piperade1931
thousand-year egg1961
1906 Mrs. Beeton's Bk. Househ. Managem. (rev. ed.) lxii. 1669 (heading) Sabayon..Pudding sauce, composed of cream or milk, sugar, white wine, and eggs.
1939 A. L. Simon Conc. Encycl. Gastron. I. 46/2 (heading) Sabayon sauce. 4 egg yolks. 1½ oz. sifted sugar. 2 gills Marsala wine.
1960 V. Nabokov Invitation to Beheading i. 13 Excellent sabayon! Should still like to know if it will be long now.
1973 Sat. Rev. World (U.S.) 18 Dec. 48/3 Sabayon reeling from an overdose of Grand Marnier.
1975 Times 31 May 7/4 There were..triumphs:..the white wine sauce for sole paillard, and the sabayon au kummel.
This entry has not yet been fully updated (first published 1982; most recently modified version published online June 2021).
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n.1906