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
Test Kitchen Notes
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&M —The Editors
In a small saucepan, simmer the stock and vodka until reduced by half. Let cool.
Combine grapefruit juice, zest and honey in a small bowl. Add to cooled stock mixture.
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.
Cook until an instant read thermometer reads 160 degrees F.