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Vanilla Bean Sabayon

  • Yield: Makes about 3/4 cup


  • 2 egg yolks
  • 2 Tbsps minced shallots
  • 1 whole vanilla bean, split lengthwise
  • 1/3 cup Champagne
  • 1/4 cup extra-virgin olive oil
  • Creole seasoning, for sprinkling


  • In top part of a double boiler, set over barely simmering water, combine egg yolks and shallots, whisking thoroughly. Using sharp point of a knife, scrape vanilla seeds from center of bean into egg mixture (reserve bean for another use). Whisk in Champagne and cook, whisking constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 3 minutes. Whisk in olive oil in a thin stream and season to taste with salt, pepper and Creole seasoning.