Egg Yolk Sauce
Serves 25 mins prep5 mins cook
A simple egg yolk sauce made by gently cooking yolks on the stovetop and finishing them with butter until smooth, glossy, and spoonable. Rich and savory with a naturally silky texture, this sauce works beautifully on toast, pasta, steak, vegetables, or anywhere a rich egg-based sauce makes sense.
0 servings
What you need
Instructions
0 Prepare the Yolks: Separate the egg yolks from the whites (reserve the whites for another recipe if you would like) and place the yolks in a medium sized heatproof bowl. 1 Cook the Yolks: Fill a saucepan ⅓ of the way up with water and bring to a gentle simmer. Lower the heat to medium-low and set the bowl of eggs over the simmering water, making sure the bottom does not touch the water. Gently mix the yolks with a spoon or silicone spatula, rubbing them against the sides of the bowl, for about 90 seconds until jammy and slightly thickened. Remove from heat. 2 Finish the Yolks: Add the butter to the warm yolks and stir until fully melted and smooth. Season with flaky salt to taste. 3 Assemble the Toast: Rub the garlic slice across the warm toast. Spread the jammy yolks on top and finish with lemon zest, chives, more flaky salt, and black pepper.View original recipe