Skip to main content
Epicurious
Cookbooks

Goat Cheese Sabayon

1.0

(1)

A person whisking sabayon made with goat cheese
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

By omitting the sugar typically used in a sweet sabayon, and whisking in some softened goat cheese and a pinch of salt, this savory riff on the classic becomes a tangy sauce, perfect for spooning over sliced tomatoes, grilled nectarines, or wine-poached pears.

This recipe was excerpted from ‘Pulp’ by Abra Berens. Buy the full book on Amazon.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Brussels Sprouts Latkes
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Fish Stock
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.