Egg Yolk Sauce
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.
Equipment
- saucepan
- heatproof bowl
- spoon or silicone spatula
- toaster or skillet
- microplane or fine grater
Ingredients
- 5 egg yolks
- 2½ tablespoons unsalted butter room temperature
- flaky salt
- 4 slices toasted bread
- 1 garlic clove peeled
- lemon zest
- chives finely chopped
- black pepper
Instructions
- 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.5 egg yolks
- 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.
- Finish the Yolks: Add the butter to the warm yolks and stir until fully melted and smooth. Season with flaky salt to taste.2½ tablespoons unsalted butter, flaky salt
- 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.4 slices toasted bread, 1 garlic clove, lemon zest, chives, black pepper
Nutrition
Calories: 402kcal, Carbohydrates: 26g, Protein: 11g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 524mg, Sodium: 575mg, Potassium: 117mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1086IU, Vitamin C: 0.5mg, Calcium: 118mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.