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Sabayon

A light sauce that’s created by whisking egg yolks and wine over simmering water; the flavor can be varied by adding sweet wine and sugar. It has a thick and frothy consistency and can be served as a dessert, drink or sauce.

Sauté

To quickly fry ingredients in a wide hot pan, usually adding butter and oil.

Scald

Heating a liquid, usually milk, to its boiling point where bubbles begin appearing at the surface.

Steep

When dry ingredients such as coffee, spices or tea are dissolved or soaked into a liquid until it takes on the taste of the ingredient.