Go to the Recipe: Hibachi Egg Yolk Sauce: A Foundation
This is just super cool.
For the past 45 years I've been making a sauce my neighbor taught me, when I was 6 years old, to dip artichoke leaves into made with a raw egg yolk mixed with a "capful" of cider vinegar and a good bit of salt. It's not as thick as a 64 C yolk, but the salt does thicken it somewhat on standing. I serve it on asparagus, etc. Never did see anything like it until now. I knew it was too good for me to be the only one that knew about it. I've searched online occasionally over the years but could never find it. This is very satisfying.
