A&M: As Berna notes, this frothy, creamy sauce would be great with shellfish. It’s tangy, sweet, and savory all at once, with just a suggestion of bitterness from the grapefruit zest. It’s a sauce we’d double or triple and serve with shrimp or scallops for a dinner party.
¼ cup chicken stock
1½ tablespoons grapefruit-flavored vodka (or vermouth)
½ cup grapefruit juice
2 teaspoons grapefruit zest
1 teaspoon honey
2 egg yolks
¼ teaspoon salt
- In a small saucepan, simmer the stock and vodka over medium heat until reduced by half. Let cool.
- Combine the grapefruit juice, zest, and honey in a small bowl. Stir into the cooled stock mixture.
- Make a double boiler by bringing some water to boil in a saucepan. Place the egg yolks in a small bowl, preferably metal, and set over the saucepan (the bowl should not touch the water). Slowly begin to add the stock mixture to the eggs, whisking constantly. You may need to take the bowl on and off the hot water so as not to overcook the eggs. The sabayon will start off frothy and then become thick and creamy.
- Cook until an instant read thermometer reads 160°F. Whisk in the salt.
- Serve immediately with grilled shrimp or scallops.
ABOUT THE COOK
Berna Bader is a life enrichment director in an assisted living community in northern New Jersey.
Her favorite recipe from a cookbook: “Although Joy of Cooking became my culinary bible (pre-Internet) I always return to the McCall’s Cookbook for one simple recipe: Deluxe Popovers for Two. This recipe is quite simple and I should know the correct proportions by now but I still check it each time I make popovers.”
WHAT THE COMMUNITY SAID
gluttonforlife: “I’m going to try this over steamed asparagus and as a dipping sauce for artichokes!”
mrslarkin: “This looks so good, I think I might take a bath in it!”