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.
Makes About 1 Cup . . .
2 tbsp. marsala wine
6 egg yolks
⅓ cup freshly grated or prepared horseradish
2 tsp. kosher salt
Freshly cracked black peppercorns, to taste
1. 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.
2. Remove bowl from heat; stir in horseradish, salt, and a generous seasoning of pepper.