Name: Capsicum sabayon
Cook time: 30 min
Total time: 30 min
Ingredients: 1 medium red capsicum (200g), chopped coarsely; 1 cup (250ml) chicken stock; 1 sprig fresh thyme; 4 egg yolks; 60 gram cold unsalted butter, chopped

Ingredients

1 medium red capsicum (200g), chopped coarsely

1 cup (250ml) chicken stock

1 sprig fresh thyme

4 egg yolks

60 gram cold unsalted butter, chopped

Method

1.Combine capsicum, stock and thyme in small saucepan, bring to a boil then reduce heat. Simmer, uncovered, 15 minutes. Discard thyme.

2.Blend or process capsicum mixture until smooth. Strain into medium bowl set over medium saucepan of simmering water. Add egg yolks, whisk about 7 minutes or until sauce thickens. Stir butter, piece by piece, into sauce.

Warm sabayon must be served immediately.
Note

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Ingredients

Method

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