A Royal Sabayon

Happy Birtday!

Today April 27th we celebrate the King’s Birthday in the Netherlands. Hip hip hurrah! The Dutch Royal Family is known as the House of Orange-Nassau, hence the link to anything orange (oranje in Dutch), including a liqueur called Oranje Bitter. It’s not many people’s favourite; most people prefer another traditional drink: lots of beer.

There are many recipes for Oranje Bitter; most of them with too much sugar and undefined herbs. We prefer the more classic version produced by Van Wees and De Ooievaar. Their Oranje Bitter is made with Pomerans (Citrus Aurantium, the bitter orange) and Curaçao peel.

Our grandmother wasn’t a big fan of Oranje Bitter, but she felt she had to serve it on the (then) Queens Birthday. She combined one tradition with another: she made Dutch Advocaat using Oranje Bitter. Basically Advocaat (similar to Eggnog) is a sabayon-like drink made with egg yolks, sugar, vanilla and a strong alcohol (brandewijn, gin, vodka or grappa), served in a nice glass with a small spoon and possibly topped with whipped cream (but no need for that).

Grandmother cooked her advocaat Au Bain Marie; we prepare our Royal Sabayon using a microwave oven.

What You Need

  • 3 Egg Yolks
  • 30 grams of Sugar
  • 80 ml of Oranje Bitter

What You Do

Mix the egg yolks and the sugar well. Make sure the sugar is dissolved before adding the liquid. Transfer to the microwave and very gently heat the mixture. We used intervals of 10 seconds to start with and intervals of 5 seconds to finish. In total only 75 seconds on 30% power. Duration depends on the power of your microwave. Stir well (or whisk, but not too much) after every interval until it becomes thick. The consistency must be similar to a thick pastry cream (crème pâtissière). Cool quickly and store in the refrigerator.

PS Obviously you need fresh eggs when making  a sabayon, mayonnaise, béarnaise et cetera. We don’t think eating fresh, organic eggs is a problem. Eating all kinds of additives, unclear syrops, modified milk ingredients, guar gum, monoglycerides et cetera, that’s a problem.

PS Use the egg whites to make madeleines.

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