Zed's Repertoire

My Personal Collection of Recipes

Lemon Sabayon


4 Egg Yolks
1 Whole Egg
50 gm Sugar
15 ml Cointreau
300 ml Sweet Vermouth
1 Lemon (juice and grated rind of)


  1. Whisk the yolks, whole egg and sugar for 5 minutes.
  2. Whisk in the rind, juice, Cointreau and Vermouth.
  3. Whisk over heat until thick & pale.
  4. Remove from the heat and whisk until cool.
  5. Put into glass dishes and serve chilled.


  • The image above was Poached Pears with Cracked Pepper and Lemon Sabayon.
  • Use your imagination with this recipe and the possibilities are endless.