Champagne Sabayon

Peel and finely dice the shallots. Coarsely grind pepper. 2 °C >U ml Boil champagne with shallots, pepper and tarragon to approx. 75 ml. Strain the reduction through a sieve and stir the liquid with the egg yolk in a whipping kettle. Beat over a hot (but not too boiling) water bath for 5 minutes until creamy and thick. Season with salt and cayenne.

Whip the foam in a cold water bath until cold. Stir in crème fraîche and season if necessary. Fold in remaining champagne and bring to table on the spot.

The elegant sauce harmonizes with fine fish and shellfish, e.g. with oysters, crabs or lobster. It keeps its consistency for at least 6 hours. You can therefore prepare it well: Only you should then add the last shot of champagne or sparkling wine just before serving.

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