We usually think of zabaglione as a luscious dessert whipped up from egg yolks. At Mario Batali’s and Joe Bastianich’s Carnevino in Las Vegas, steaks are sauced with this savory version spiked with grated horseradish. This recipe first appeared in our April 2012 issue along with Max Jacobson’s story Dining Like a Rhinestone Cowboy.
- 2 tbsp. marsala wine
- 6 egg yolks
- 1⁄3 cup freshly grated or prepared horseradish
- 2 tsp. kosher salt
- Freshly cracked black peppercorns, to taste
- Pour enough water into a 4-qt. saucepan to reach a depth of 1″; bring to a boil over medium heat. Place marsala and egg yolks in a medium-size metal, nonreactive bowl, and whisk until smooth. Place bowl over the saucepan of simmering water. Whisking constantly, cook the yolks and wine together until pale and foamy and a ribbon forms on the surface of the foam when the mixture falls from the whisk, about 7 minutes.
- Remove bowl from heat; stir in horseradish, salt, and a generous seasoning of pepper.