Try this On-the-Run Egg Yolk Sauce recipe, or contribute your own.
- Carbohydrate 19.59441 g
- Cholesterol 6712.96 mg
- Fat 144.38086 g
- Fiber 0.0265 g
- Protein 86.28935 g
- Saturated Fat 51.95842 g
- Serving Size 1 1 cup (544g)
- Sodium 261.164 mg
- Sugar 19.56791 g
- Trans Fat 5.69582000000001 g
- Calories 1725 calories
Step-by-step
- GENTLY separate egg yolks from whites, REMOVING all whites from yolks.
- STRAIN egg yolks through a sieve. WHISK yolks until smooth. ADD salt.
- POUR yolk into a food-safe plastic resealable bag (available online or in specialty kitchen stores). LAY on counter to allow all air to come to top of bag then ZIP close.
- In large pot, BRING 2 quarts water to a simmer until temperature of water reaches 160°F. PLACE bag with yolks in water and WATCH that the water STAYS at that temperature for 20 minutes.
- REMOVE bag from hot water and PLACE unopened in an ice water bath. Let COOL for at least 10 minutes.
- POUR into a squeeze bottle and USE immediately.
Using whole eggs instead of separating only the yolks changes the emulsion structure entirely, preventing the final mixture from achieving the desired pourable consistency. Historical preparations of similar egg-based condiments relied on precise thermal management long before digital immersion circulators existed. Achieving a velvety texture requires strict adherence to specific processing parameters.
- Strain the separated yolks through a fine mesh sieve to eliminate chalazae and residual albumen that cause graininess.
- Maintain the water bath strictly at 160 degrees Fahrenheit because exceeding this threshold causes the proteins to coagulate into solids.
- Submerge the sealed bag fully in an ice water bath for at least 10 minutes to halt the cooking process rapidly.
- Purge all air from the plastic bag prior to sealing to ensure even heat distribution across the liquid yolks.
Precision during the thermal phase prevents the sauce from breaking into scrambled fragments. Proper chilling solidifies the emulsion for reliable transfer into a squeeze bottle.
