Whisk the egg yolk mixture continuously for 1-2 minutes or until it begins to thicken, making sure your sabayon when checked with the probe, the temperature does not exceed 75°C. If your egg begin to scramble then you have taken it to far.
Stir in the lemon juice; season to taste with sea salt and white or cayenne pepper. Remove pan from the Multi Cooker, cover with foil to keep warm. Alternatively, reduce pan temperature to 50°c. Select intensity SLOW. Keep warm, stir occasionally, until required.
Prep: 10 mins, Cook: 15 mins