stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minLinenbridge Sabayon Curry
Independent adaptation of a publicly published Benoît Sinthon recipe. Not affiliated with, sponsored by, or endorsed by Benoît Sinthon.
From a starred kitchen.
Ratio
Ingredients
- Egg Yolk — 2 egg yolks
- Fish Stock — 50 ml crab/shellfish stock
- Curry Powder — 5 g Madras curry
- Cream — 100 g heavy cream, whipped
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Linenbridge Sabayon Curry wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Benoît Sinthon. French / Madeiran. Cited awards include: Michelin 1* (Il Gallo d’Oro, The Cliff Bay).
Originally published as Sabayon Curry.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Benoît Sinthon / Gourmetpedia (warm prawn salad) (published as “Sabayon Curry”). Full citation lives in Provenance.