Egg Yolk Sauce Food

JAPANESE EGG YOLK SAUCE

Steps:

• In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.

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!

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).

HOLLANDAISE SAUCE WITH NO EGG YOLKS!

Steps:

• Whisk cornstarch, water, chicken bouillon crystals together and microwave at 10 second intervals, whisking to make sure it stays smooth, until thickened.
• Remove from microwave and whisk in butter until melted; then add remaining ingredients.
• Serve over Eggs Benedict, salmon, chicken or veggies.
• Enjoy! Makes Eggs Benedict for two.

JAPANESE EGGYOLK SAUCE (MAYONNAISE) FOR SEAFOOD

Steps:

• combine all ingredients except the oil in a mixing bowl or blender.
• start beating/blending and add the oil subsequently in a small stream.
• Refrigerate for a few hours before using, so the spices can mingle.
• Important note: all ingredients must have roomtemperature.

VEGAN BISCUIT, BACON & EGG BREAKFAST TRIFLE

Steps:

• To make the egg yolk sauce, add the tomatoes, melted vegan butter, water, nondairy milk, nutritional yeast, cornstarch, and turmeric to a blender and blend on high until very smooth.
• Add this mixture to a saucepan and whisk over medium heat until thicker, approximately 6 to 9 minutes. Once it's bubbling and thicker, remove the sauce pan from the heat and set aside.
• For the egg patty, make sure you gently squeeze excess water from the brick of tofu with some paper towel or a tea towel. Cut 3 thin slices approximately 1/4-inch thick from the widest side, then cut out circles approximately 3 1/2-inches wide with a cookie cutter or with a knife from the thin slice. Then slice each circle in half lengthwise to make them thinner about 1/8-inch thick. This will require careful cutting and levelling the sharp knife with all your fingers placed on top of the circle of tofu as you slice across. You should have 6 thin discs.
• Heat a non-stick pan or cast iron pan over medium-high heat with a coating of vegetable oil.
• Add tofu circles once hot and fry for about 3 minutes on the first side. Season with sea salt and ground black pepper just before flipping. Then flip the circles of tofu and fry for another 2 to 3 minutes until golden brown and crispy. Remove the circles onto some paper towel and set aside.
• Keep the pan over medium-high heat and add 2 tablespoons of vegan butter as well as the sliced onions and mushrooms. Sauté only stirring occasionally to allow the onions and mushrooms to caramelize for about 10 minutes.
• Meanwhile, cut the biscuits in half and butter them. Once the onions and mushrooms are looking good and pretty much cooked and caramelized, place the biscuits butter side down on top of the onions and mushrooms and place a lid on the pan for 1 to 2 minutes to allow the biscuits to heat through and get soft. Remove them from the pan. Then toss spinach into the onions and mushrooms, stir to combine, and turn off the heat. Place the lid on the pan and the spinach will wilt in a few minutes.
• For serving, you will warm up the egg yolk mixture again on low and whisk in the additional 2 tablespoons of vegan butter. Once heated through, remove from the heat and stir in the kala namak just before serving.
• Cut the biscuit halves into chunks and layer in the bottom of your dish. Not every inch of the bottom of the dish needs to be covered by biscuits. I used about 3 to 4 chunks/pieces. Then layer some of the sautéed veg mixture. Pour on a couple spoonfuls of the egg yolk, then add 2 of the fried tofu circles, add some more egg yolk. Then layer some tempeh bacon, add more biscuit pieces, the sautéed veg, more egg yolk and then top with 1 tofu circle and a good portion of the egg yolk mixture on top to resemble a runny fried egg. The layering doesn't have to be done in this exact manner, but it worked out well for me!

CRISPY CHICKEN WITH SALTED EGG YOLK SAUCE

Steps:

• Place the bite-sized chicken thigh in a mixing bowl. Add soy sauce, salt, and black pepper and mix well.
• In a small bowl, beat egg until blended and pour into the bowl of chicken marinade and combine. Add the cornstarch and mix well until well-combined and there are no visible white cornstarch. The batter should have a sticky consistency and every piece of chicken should be evenly coated.
• Fill up a deep pan with canola oil to about 1 inch of depth and heat over medium high heat. Test by dropping a drop of the batter into the oil. If it sizzles and immediately floats into the surface, then the oil is hot enough. Gently drop the chicken into the hot oil one at a time and fry over medium high heat for 2-3 minutes, or until cooked thoroughly. Remove chicken from oil and let rest on a drying rack for 5 minutes. Once the fried chicken have rested for 5 minutes, gently drop them into the hot oil and fry for a second time, about 1 minute or until golden brown and crispy. When ready, remove chicken from oil and let cool on a drying rack.
• In a small bowl, mash the cooked salted duck egg into very small crumbles and set aside.
• Heat 1 tbsp of unsalted butter on a pan over medium high heat and let melt. Add the minced garlic and stir fry until tender and fragrant. Add the other 2 tbsp of unsalted butter into the pan and let melt. Once melted and slightly bubbling, add the mashed cooked salted duck egg into the pan and mix until a thick sauce forms. Cook while stirring continuously until the sauce becomes foamy and doubles in quantity, about 1-2 minutes. Add the fried chicken and the green onions into the pan and combine until every piece of chicken is coated with the sauce. Remove from heat and serve with hot white rice.

EGG YOLKS AS A SAUCE THICKENER

Steps:

• Egg yolks not only thicken but also enrich a sauce. Never add them directly to hot liquid. Stir them into a little cream, then incorporate with them some of the hot sauce in preparation. Stir this mixture into the remainder of the hot liquid and continue to stir over low heat until the sauce thickens. Do not allow the sauce to boil, or it will curdle. If this happens, plunge the pot into cold water and stir; or beat in a small amount of chilled cream. It is generally safer to add egg yolks to a mixture in a double boiler over, not in, boiling water, unless you can control the heat source very exactly. Two or three egg yolks with a little cram will thicken 1 cup of liquid. Egg yolks added very slowly to melted butter or oil with constant stirring will produce an emulsion which is quite thick. Suitably seasoned, this becomes the base for holandaise or mayonnaise. Recipe by: The Joy of Cooking Posted to EAT-L Digest 31 Jan 97 by Jazzbel on Feb 1, 1997.