Aromatic clove sabayon
This may sound like a sweet treat, but it is a very gentle and delicate version of lamb gravy / lamb stock and is a great lubricating sauce for savoury dishes.
Ingredients
- 200 ml white wine
- 400 ml lamb stock
- 6 cloves
- 1 tsp caster sugar
- 3 egg yolks
- 1 cinnamon stick
- pinch of ground cloves
- salt, white pepper
Method
- In a saucepan, bring wine, lamb stock, cloves, cinnamon and sugar to the boil. Cook uncovered until liquid is reduced to approximately 100 ml. Remove cloves and cinnamon, set aside to let cool. Place a metal bowl over a hot water bath, add egg yolks and reduced lamb stock. Whisk over hot water bath until pale and very fluffy. Season with a pinch of ground cloves, salt and white pepper. Serve immediately