Go to the Recipe: Egg Yolk Sauce
Has anyone heard of a this sauce before? In the 47 years I've been making it (and being an egg yolk junkie interested in food), I've never seen anything quite like it. It's so simple, I keep thinking it must be an old standard. I haven't made it all the way through Escoffier yet, perhaps it's in there somewhere.
- originally posted by Carol Melancon
Carol, this is a pretty interesting recipe. So the egg yolks aren't cooked at all? Just rely on the acidity of the cider vinegar for coagulation? Could you upload a photo to go with this to show us what the sauce looks like?
Correct; no cooking at all of the yolks. I believe the salt also might play a role in the coagulation (I seem to remember learning a pearl at sometime of adding salt to scrambled eggs/omelets just before cooking to avoid toughness). I'll make some today and try to get some decent photos to upload. And, also to get better weight measurements.
Of course, when I made it today to photograph, I watched it for an hour and it didn't coagulate.
The salt might be playing a slight roll in denaturing, but the vinegar is going to be doing most of the work.
