Savory Grapefruit Sabayon

By • December 7, 2009 16 Comments

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Author Notes: i was looking for a light and refreshing sauce for grilled fish. This is what I came up with! It goes well with grilled scallops and shrimp as well as less fatty fish like flounder and sole.Berna

Food52 Review: As Berna notes, this frothy, creamy sauce would be great with scallops or shrimp. 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 shellfish at an elegant dinner party. - A&MThe Editors

Serves 2

  • 1/4 cup chicken stock
  • 1 1/2 tablespoons grapefruit flavored vodka (or vermouth)
  • 1/2 cup grapefruit juice
  • 2 teaspoons grapefruit zest
  • 1 teaspoon honey
  • 2 egg yolks
  • 1/4 teaspoon salt
  1. In a small saucepan, simmer the stock and vodka until reduced by half. Let cool.
  2. Combine grapefruit juice, zest and honey in a small bowl. Add to cooled stock mixture.
  3. Make a double boiler by bringing some water to boil in a saucepan. Place egg yolks in a small bowl, preferably metal, and place over saucepan. 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.
  4. Cook until an instant read thermometer reads 160 degrees F.
  5. Serve with grilled shrimp or scallops.
  • This recipe is a Wildcard Contest Winner!

More Great Recipes: Fruit|Condiments

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Comments (16) Questions (1)


over 2 years ago Katherine Miller

The salt is missing from the directions. Should it be added to the eggs and broth at the beginning of whisking step or when it's thick and creamy?


about 3 years ago Dot1

do you think this recipe would suffer greatly without the alcohol? Don't drink and don't feel like buying a bottle just for this - but can't wait to try this recipe!!!


over 5 years ago staceyedan

Berna I can't wait for you to make this for me!


over 5 years ago nannydeb

I doubled this sauce last night for a friend's birthday and it was a huge success! Everybody loved it and wanted to lick their plates!


over 5 years ago Berna

Thanks so much. Glad you enjoyed it.


over 5 years ago Maria Teresa Jorge

Congratulations, the sauce is brilliant. Thank you for sharing it.


over 5 years ago Berna

Thanks so much!


over 5 years ago gluttonforlife

I am going to try with over steamed asparagus and as a dipping sauce for artichokes!


over 5 years ago Berna

I think that's a great idea. Wish I'd thought of it myself.


over 5 years ago nannydeb

Yum! I can't wait to try this with shrimp.


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This looks so good, I think I might take a bath in it!


over 5 years ago TheWimpyVegetarian

This looks amazing! What a wonderful idea for a sauce. Love it.


over 5 years ago coffeefoodwritergirl

Can't wait to try this!


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

My mouth is watering, just reading the recipe!!! Wow.


over 5 years ago eatboutique

I love this. Congrats!


over 5 years ago Janneke Verheij

What a great idea, a well deserved wild card price I would say.