Gueze Lambic Sabayon 
Serves: enough for 12 Scallops
Date: 2009-01-22

I first tried this with a reduced Witbier, saffron, shallots but it it
didn't have enough "zing".  The Lambic provides enough vinegary
tartness to balance and doesn't need much else; its lack of hops keeps
bitterness from being a problem.  Use a traditional dry, tart style,
not a sweet fruity; a sweet one (e.g. Kriek) would be good with a
Chocolate Anglefood Cake.

I served this with seared sea scallops, garnished with chives.  It
would work well with most fish, and served well as a dressing on a
bitter green salad.  You could let the butter brown for a nuttier
taste, if it goes with the dish.

It held surprisingly well, sealed and chilled in the fridge for two days.

6	oz	Gueze Lambic Beer (e.g., St. Louis Gueze Fond Tradition)
	pinch	Salt
3		Egg Yolks
3	Tbs	Butter

Melt butter (a microwave is fine), let cool.
Put Beer in a metal bowl which can be fitted to a pot of water as a
double-boiler.
Add Salt, and whisk in Yolks. 
Heat over double-boiler and whisk for 10 minutes or more.
It will get frothy, then fluffy, then start to thicken into a light immulsion.
Off heat, whisk in Butter, drizzling very slowly;
leave behind the butter solids.
You can hold it on the double boiler
but whisk to keep from cooking to the pot.

For scallops, it looks best on black plates; garnish with minced chives.

When I tried serving the dish with the same beer, the beer was too
intense, overpowering the sauce.