Sabayon - The Component With No Name

Whipped egg yolks (and egg yolks in general) are at the top of my list of favorite ingredients.  They add such great richness and texture to every dish they're in.  In this episode we cover one of the major ways egg yolks are added to pastries and desserts.  The component with no name (Sabayon) is critical to many pastries and is a great way to add texture, flavor, air, and leavening to many sweet dishes.  In this episode we'll cover methods, common uses, and a quick run down of yolk to sugar ratios.