Chef Don’s Kitchen Recipe File  
RECIPE NAME: Olive Oil Zabaglione Original Date:
DIRECTORY: Sauces Hot 2/22/96
    Revision Date:


2 cups

4 cups


egg yolks 7 each 14 each  
lemon juice, fresh 1/3 cup 2/3 cups  
Chicken Stock (see recipe Stocks & Broths) 1¼ cup 2 cups  
olive oil 1 cup 2 cups  
dill, fresh, minced 1 TBSP 2 TBSP  
salt mix 3:1 ¾ tsp 1 ½ tsp  
white pepper, ground fine 1/8 tsp ¼ tsp  

In double boiler whisk egg yolks with lemon juice and stock.

Whisk constantly over medium high heat until mixture is pale yellow, fluffy and thickened.

Slowly whisk in olive oil to incorporate. (like making hollandaise)

Whisk in dill, salt and pepper.

Note: This sauce is fragile and should be held in a double bain marie in steam table