Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative form of
zabaglione .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun light foamy custard-like dessert served hot or chilled
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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I love them plain, peeled like an orange, but when I want to gussy them up a bit, I whip up a sabayon, drizzle it over peeled grapefruit segments, and broil until the sabayon is browned.
An epiphany about grapefruit | Homesick Texan Homesick Texan 2009
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March 19th, 2007 at 10:33 pm there is a popular italian or latin ice cream flavor called sabayon or zabayon made with liquor which imitates the italian custard dessert sabayon. from wikipedia: Sabayon is an Italian dessert made with egg yolks, sugar, a sweet liquor usually Marsala wine, and sometimes cream or whole eggs.
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The French discovered zabaglione around 1800, and by 1850 had incorporated it into their system of sauces as a dessert cream with the more refined-sounding name sabayon.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The French discovered zabaglione around 1800, and by 1850 had incorporated it into their system of sauces as a dessert cream with the more refined-sounding name sabayon.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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There was also a yellow cream that looked like some kind of sabayon between oyster and fish.
THOR 12341 stars 2005
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There was also a yellow cream that looked like some kind of sabayon between oyster and fish.
Augieland: 2005
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There’s one classic foam sauce, the sabayon, which is made by cooking and whipping egg yolks at the same time to form a stable mass of bubbles.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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There’s one classic foam sauce, the sabayon, which is made by cooking and whipping egg yolks at the same time to form a stable mass of bubbles.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The menu highlights for me were the Keller classic Oysters and Pearls, where the chef makes a impossibly subtle "sabayon" of pearl tapioca and pairs it with Island Creek Oysters from Duxbury, Mass., and caviar.
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The menu highlights for me were the Keller classic Oysters and Pearls, where the chef makes an impossibly subtle "sabayon" of pearl tapioca and pairs it with Island Creek Oysters from Duxbury, Massachusetts and caviar.
Homepage 2009
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