Lemon Verbena Sabayon


Notes: Measure ingredients before dinner, then cook just before serving.

Makes about 4 cups, 8 servings


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4 large egg yolks
1/3 cup sugar
2 tablespoons lemon juice
6 tablespoons late-harvest Riesling or white grape juice
1 1/2 tablespoons finely chopped fresh lemon verbena, lemon balm, or mint leaves


1. In the top of a double boiler or metal bowl (4 to 6 qt.), whisk to blend egg yolks, sugar, lemon juice, and Riesling.

2. Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add lemon verbena, whisk, and serve at once.

Nutritional analysis per 1/2 cup.

Created date

October 2003

Nutritional Information

Calories 70
Caloriesfromfat 33 %
Protein 1.4 g
Fat 2.6 g
Satfat 0.8 g
Carbohydrate 8.8 g
Fiber 0.1 g
Sodium 5.3 mg
Cholesterol 106 mg