Refined sauce made with butter, Marsala wine, whipped egg yolk and lemon. It is a fluffy, light sauce with a rich, velvety taste that balances sapid, acidic and oily notes, suitable for embellishing simple and complex dishes. It’s perfect paired with shellfish, mollusks and fish in general, on white meats or with vegetables. Try it on asparagus or with scallops.
An ideal dressing for coquillage, grilled fish, steamed or grilled vegetables, to flavor roasted white meats and as a base for canapés, gourmet sandwiches and prestigious appetizers. After opening, store the product in the refrigerator for a few days.
The Savoury Eggnog is a modern evolution of the classic sweet eggnog that originated in Piedmont at the court of the Savoia family. For salty Zabaione there is no definite, localized origin; it is certainly a creation of the author’s cuisine that became popular between the 1970s and 1990s in Italy and France, with the intention of serving “lighter” sauces. Gualtiero Marchesi was already proposing in the 1980s a “whipped yolk cream” with dry wines to accompany fish or shellfish, pre-empting the fashion for the savoury eggnog, later launched by chefs such as Bottura, Cracco and Oldani. It is a sauce that requires significant technical skill in both bain-marie mixing and balance of flavors, so it is considered a difficult sauce to prepare “at home.”
