The French version of the Italian zabaglione, made from a mixture of egg yolks, sugar and an alcohol such as white wine or rum. The mixture is beaten in a double boiler over simmering water until thickened. It is served warm or cold as a sauce to accompany desserts; or spooned over fruits and briefly grilled. Sabayon is also a savoury sauce made by whisking egg yolks, fish stock (fumet), butter and cream.