Cold savoury beetroot sabayon

A basic recipe for a fluffy cold savoury sauce. You can create endless variations by altering the liquid used in the recipe. Try using a stock, for example, or a vegetable juice of your choice, or even a savoury coulis.

Makes 1l.

Cold savoury beetroot sabayon

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egg yolks



beetroot juice




As needed:


white pepper, ground

As needed:



As needed:


flavour enhancers

Preparation method

  • Mix the egg yolk with beetroot juice in a saucepan.
  • Place on a low heat and beat with a whisk until light and fluffy and the sauce thickens (at a maximum of 85°C).
  • Then beat cold in the food processor.
  • Beat the cream with a whisk until it has the consistency of yoghurt.
  • Mix the two using a spatula or whisk.
  • Season to taste with salt and pepper and other flavour enhancers.

Serving suggestions

  • Use the sauce for fish, meat, and vegetarian dishes.
  • To make a red sabayon use a coulis/stock containing tomatoes, sweet peppers, beetroot, or red cabbage.
  • To make an orange sabayon use a coulis/stock containing carrots, pumpkin, sweet peppers, golden beets, or sweet potatoes.
  • To make a green sabayon use a coulis/stock containing green herbs, spinach, broccoli, peas, or French beans. 

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