By omitting the sugar typically used in a sweet sabayon, and whisking in some softened goat cheese and a pinch of salt, this savory riff on the classic becomes a tangy sauce, perfect for spooning over sliced tomatoes, grilled nectarines, or wine-poached pears.

　　This recipe was excerpted from ‘Pulp’ by Abra Berens. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Balloon Whisk

　　$11 At Amazon

　　Mixing Bowls

　　$40 At Target

　　Small Saucepan

　　$235 $120 At Amazon

Ingredients

　　½ cup (120 ml) hard cider or white wine

　　Pinch of salt

　　3 oz. (85 g) fresh goat cheese

　　In the bowl of a double boiler combine the egg yolks and hard cider. Whisk continuously and vigorously until completely frothy, emulsified, and doubled in volume, completely frothy, emulsified, and doubled in volume, 8 to 12 minutes. Be sure to get the sides when whisking to prevent the egg yolks from cooking and curdling. Add the salt and goat cheese and whisk to combine. Serve warm, at room temperature, or chilled. 

　　Do ahead: You can store refrigerated for up to 2 days, but the mixture will deflate some.

　　Reprinted from Pulp: A Practical Guide to Cooking with Fruit by Abra Berens, with permission by Chronicle Books, 2023. Photographs © EE Berger. Buy the full book from Amazon or Chronicle Books.