A Belgian rendition of the Italian sauce, this sabayon is a lightly sweet blanket for a range of desserts. At the Demeyere cookware factory, they served it to us over caramelized pears and crunchy, crumbled Speculoos cookies.
The recipe below is for one portion; simply multiply ingredients by how many people you're serving to scale up. From 4 portions on, add an extra egg-cup of beer. For 6 portions, add only 5 egg yolks and at least 6 egg-cups of beer (one more if it’s not liquid enough). —Food52
egg cup (half the shell of a broken egg) of beer, preferably De Koninck
Add equal parts egg yolks, sugar, and beer to a high-sided, high-quality saucepan off the heat. (If your saucepan doesn't distribute heat evenly, instead put the ingredients in a bowl to go on top of a double boiler.)
Put the saucepan (or the saucepan with simmering water in it, and the bowl of ingredients on top) on the burner and bring to a simmer, whisking vigorously and constantly and taking care that the mixture never goes above a simmer.
The sabayon is done when it's thick and ribbony and at least doubled in volume (the temperature should reach about 150º F).
Serve the sabayon warm, or continue whisking it off the heat until it cools a bit, but do not let it sit for more than a few minutes.