Definitions for "Sabayon"
an airy custard of egg yolks, wine, and sugar
A mixture of egg yolks, flavoring and sugar, beaten over simmering water until thick, then beaten until cool. It is the French version of Italian zabaglione (Italian version is made with marsala wine). It can be served over fresh fruit, or grilled over fruit (gratin). Also, sabayon is the base for mousses and buttercreams.
Also known as zabaglione. A luscious dessert containing egg yolks, wine, cream, and sugar. Can be eaten by itself or served as a sauce for other desserts.