Sabayon: meaning, definitions and examples
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sabayon
[ ˈsæbəˌjoʊn ]
culinary preparation
Sabayon is a light, frothy dessert that is typically made with egg yolks, sugar, and sweet wine or liqueur. It is often whipped over gentle heat until it thickens and becomes airy, making it a delicate sauce or dessert that can be served warm or cold. This classic French dish is known for its rich flavor and creamy texture, often enjoyed with fruits or berries.
Synonyms
sabayon sauce, zabaglione.
Examples of usage
- She served the sabayon with fresh strawberries.
- I learned to make a chocolate sabayon for dessert.
- The chef whipped up a traditional sabayon for the fancy dinner.
- You can use sabayon as a sauce over panna cotta.
Etymology
The word 'sabayon' originates from the Italian 'zabaglione', which refers to a similar dessert that has its roots in ancient cuisine. The term itself has evolved in use and form through various cultures, leading to its adoption into French culinary terminology. Both 'zabaglione' and 'sabayon' derive from the Latin 'sabayonem', indicating a form of whipped custard. Historically, this dish was used not just as a sweet treat, but also in medicine, believed to provide strength and nourishment. It reflects the intertwining of culinary arts with social practices, emerging as a symbol of hospitality and refinement in dining experiences. As it traveled through Europe, particularly with the French influence, it gained popularity not just as a base for other desserts but as a standalone dish during the 17th century, celebrated for its airy consistency and versatility.
Word Frequency Rank
At position #42,272, this word is among the less frequently used terms in English. While interesting to know, it's not crucial for most English learners unless needed for specific purposes.