This easy version of the classic egg yolk and wine sauce is made with mayonnaise and toasted peppercorns. It works well on meats, poultry, fish, and even sandwiches. Here, it's used on vegetables. Found in Bon Appétit, May 2004, by George Kelso of Edinburgh, Scotland.
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Units: US | Metric
- 1Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet.
- 2Heat heavy small skillet over medium heat.
- 3Add peppercorns and onion.
- 4Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes.
- 5Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend.
- 6Stir in peppercorn mixture.
- 7Season sabayon to taste with salt.
- 8Preheat broiler.
- 9Butter 13x9x2-inch glass baking dish or broiler proof casserole.
- 10Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.
- 11Drain well and pat dry.
- 12Arrange asparagus in single layer in prepared dish.
- 13Spread with sabayon.
- 14Broil until sauce turns golden, about 2 minutes.
- 15Serve with lemon wedges.
- 16Makes 1 cup sabayon.
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Nutritional Facts for Black Pepper Sabayon on Asparagus Spears
Serving Size: 1 (313 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 229.3
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 5.4 g
- Cholesterol 27.8 mg
- Sodium 259.0 mg
- Total Carbohydrate 17.5 g
- Dietary Fiber 4.6 g
- Sugars 5.7 g
- Protein 6.3 g
The following items or measurements are not included:
white wine vinegar