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Goat Cheese Sabayon

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A person whisking sabayon made with goat cheese
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

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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