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All-purpose sauce sabayon | Hotel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Clarified butter : 60g
egg : 2 pieces
Sake : 40cc
lemon juice : 1 tablespoon
Scallops (for sashimi) : Appropriate amount
salt : Appropriate amount
pepper : Appropriate amount

Time required

40minutes

Procedure

1) Season the scallops 01:27
Season the scallops with salt and pepper.
2) Make the sauce 01:47
Put the eggs in a bowl and mix well. Season with salt and pepper, add sake and mix.
3) Mix in a water bath 02:39
Continue to stir in a water bath. When it feels good, add clarified butter little by little and mix. Turn off the heat and add lemon juice to finish after tasting. Add salt and pepper to taste.
4) Bake scallops 06:15
Heat a frying pan and bake the scallops. When it is lightly colored, extinguish the fire and let it cook with residual heat.
5) Arrangement 07:54
Spread sabayon on a plate and put the baked scallops on it.

Point

・ A recipe for two servings of sabayon using eggs and butter by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ At home, use champagne instead of sake.
・ Only egg yolk is ideal, but whole eggs can be used without any problem.
・ Butter is melted in a water bath.
・ When mixing the sauce while boiling it in hot water, it is easier for the cook to divide it between the person who mixes it and the person who puts butter.
・ Boil water in a frying pan, wipe with a cloth, and place a bowl on it.
・ Combined drinks are Junmai Ginfu Kunimare from Hokkaido Mashike and Kunimare Sake Brewery. If you put champagne in it, it's best to have it as champagne.