Egg Yolk Sauce Food

CREAMY HOLLANDAISE SAUCE

Steps:

• Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.

SALTED EGG YOLK SAUCE

Steps:

• Lay out the cooked salted duck egg yolks evenly on a baking sheet lined with parchment paper. Using cooked salted duck yolks sold in vacuum-sealed packages is the most economical option. Bake for 10 minutes, until they begin to release oil. Cool completely.
• If you are using homemade, raw salted duck egg yolks, crack open the eggs and remove the yolks. Under a gentle stream of water, rinse the yolks clean of any white. Roll each yolk in 1 teaspoon Shaoxing wine or Baijiu (Chinese hard liquor) if you have it. Lay them out on a baking sheet and bake them at 350°F for 15 minutes, or until they start to release oil. Cool completely.
• Transfer the yolks to a food processor, and pulse until they have a very fine, powder-like consistency.
• Add the oil, sugar, salt (if using), and powdered yolks to a nonstick pan set over medium/low heat. Stir and cook for 8-10 minutes, until the sauce is bubbling very slightly around the perimeter of the pan. Do not use high heat, or the sauce may burn.
• Cool, and store in a clean, air-tight container. It will keep in the refrigerator for 1 month as long as you use a clean utensil to scoop out what you need each time. (Cross contamination shortens the shelf life of anything).

SALTED EGG YOLK SAUCE

Steps:

• Steam the salted egg yolks on medium heat for 15-20 minutes (fresher eggs cook faster), or microwave them on high for 2 minutes. Mash well till not clumpy. (As mentioned in the tips, those are fanatical about a smooth sauce can push them through a sieve or blend them.)
• Over low-medium heat, melt the butter in a pan.
• If you are going to use the salted egg sauce immediately, now is the time to add the garlic, curry leaves and chilli padi, which I highly recommend. Stir fry till fragrant. (Alternatively, if making the sauce to store in the fridge, skip the curry leaves and chilli till when adding the tofu/ prawns/ chicken/ pork etc.)
• Reduce the heat and add the cooked salted egg yolks from Step 1- the sauce will start bubbling and frothing. Saute for 2-3 minutes.
• Add the sugar and salt. Note that the amounts given are a guide only as different brands or versions of salted eggs will have different amounts of salt, and thus require different quantities of seasoning.
• Stir-fry for 1-2 more minutes. Your sauce is now ready for whatever ingredient you are using it with, such as fried chicken or popcorn. If you forgot to sieve earlier and would be terrible upset by a not-so-smooth sauce, you can run the rich and buttery salted egg yolk sauce through a food processor now before using.

EGG YOLK SAUCE

Steps:

• In Blender combine egg yolks, egg, white pepper, soy sauce, and salt. Blend well. Set blender to lowest setting and SLOWLY add in oil (Drizzle) until thick and rich. (Oil is to be added while blender is going).
• Top off scallops, shrimp,lobster, or fried rice and put lid on top to steam for 3-4 mins and enjoy!