Egg Sauce

A tasty and delicate recipe to accompany meat and vegetables: the egg sauce!

120 g of egg yolk

60 g of butter

80 g of grated Parmigiano Reggiano

Salt

Pepper

Description

The egg sauce, or savory zabaglione, is perfect to accompany asparagus and artichokes, but also white meat steamed or grilled.

Ideal for a refined dinner or lunch, the egg sauce is simple to prepare and you won't be able to do without it.

Here's how to prepare it!

Procedure

Beat the AIA Egg Yolk well with a whisk and transfer the mixture to a saucepan. Always keep the flame low. Add the melted butter and incorporate the ingredients by stirring. Add a pinch of salt, a grind of pepper and, if you like, a grating of nutmeg.

Continuing to stir, add the wine and mix the ingredients again. At this point it's time for the grated cheese. Melt it in the egg mixture stirring constantly. After a moment your egg sauce will be ready to eat hot on croutons, vegetables and main courses.

If the savory zabaglione should be too thick, add a few drops of warm water and stir.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.