Make Ahead

Savory Grapefruit Sabayon

December  7, 2009
1 Ratings
  • Serves 2
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

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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • nannydeb
  • Maria Teresa Jorge
    Maria Teresa Jorge
  • gluttonforlife
  • mrslarkin
  • TheWimpyVegetarian

16 Reviews

Katherine M. January 30, 2013
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?
Dot1 June 12, 2012
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!!!
staceyedan February 10, 2010
Berna I can't wait for you to make this for me!
nannydeb January 23, 2010
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!
Berna January 23, 2010
Thanks so much. Glad you enjoyed it.
Maria T. January 16, 2010
Congratulations, the sauce is brilliant. Thank you for sharing it.
Berna January 21, 2010
Thanks so much!
gluttonforlife January 14, 2010
I am going to try with over steamed asparagus and as a dipping sauce for artichokes!
Berna January 21, 2010
I think that's a great idea. Wish I'd thought of it myself.
nannydeb January 14, 2010
Yum! I can't wait to try this with shrimp.
mrslarkin January 13, 2010
This looks so good, I think I might take a bath in it!
TheWimpyVegetarian January 13, 2010
This looks amazing! What a wonderful idea for a sauce. Love it.
coffeefoodwrite January 13, 2010
Can't wait to try this!
AntoniaJames January 13, 2010
My mouth is watering, just reading the recipe!!! Wow.
eatboutique January 13, 2010
I love this. Congrats!
Janneke V. January 13, 2010
What a great idea, a well deserved wild card price I would say.