• 50ml of water
  • 3 egg yolks
  • 70g of butter
  • 1 pinch of salt
  • 1 lemon


For the sabayon, combine the egg yolks and water in bowl. Whisk with a balloon whisk over a bain-marie set to 90°C or a pan of simmering water.

Take off the heat, then continue whisking until it reaches 70°C, it should be light and fluffy. Whisk in the butter gradually to stop it splitting. Season first with salt then lemon juice.