Prep 15 mins
Cook 12 mins
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.
- 1 tablespoon whole black peppercorn
- 2 tablespoons onions, finely chopped
- 1⁄2 cup mayonnaise
- 1⁄3 cup sour cream
- 2 tablespoons whipping cream
- 1 teaspoon white wine vinegar
- 2 lbs asparagus spears, trimmed
- lemon wedge
- Place peppercorns in heavy resealable plastic bag; crush coarsely with mallet.
- Heat heavy small skillet over medium heat.
- Add peppercorns and onion.
- Cook until peppercorns are fragrant and toasted, stirring occasionally, about 4 minutes.
- Whisk mayonnaise, sour cream, whipping cream, and vinegar in small bowl to blend.
- Stir in peppercorn mixture.
- Season sabayon to taste with salt.
- Preheat broiler.
- Butter 13x9x2-inch glass baking dish or broiler proof casserole.
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain well and pat dry.
- Arrange asparagus in single layer in prepared dish.
- Spread with sabayon.
- Broil until sauce turns golden, about 2 minutes.
- Serve with lemon wedges.
- Makes 1 cup sabayon.