By Miriam Edelman
Here are two recipes that are always helpful for all the egg yolks left after the meringues!
- 3 egg yolks
- 1 T (15ml) lemon juice
- ¼ lb (115g) butter, melted
- Dash cayenne pepper
- Salt to taste
Put egg yolks in top of double boiler or bowl over hot, not simmering water. Beat with wire whisk until smooth. Add lemon juice and gradually whisk in butter, pouring in a thin stream. Slowly stir in 2 T hot water, cayenne, and salt. Continue to mix for 1 minute. (Leave to sit if not thickened, whisk again.)
- 1 egg yolk
- ½ t (2.5 ml) Dijon mustard or (for Pesach) dry mustard
- ½ t (2.5 ml) salt
- Pinch cayenne pepper
- 1 T (15 ml) vinegar or lemon juice
- ¾ c (175 ml) olive oil or salad oil (mild tasting)
Put yolk, mustard, salt, cayenne, and vinegar or lemon juice in a clean bowl, put the bowl on a towel to keep stationary, and whisk until blended. Beat in the oil, drop by drop (increasing flow as sauce thickens).
If hollandaise or mayonnaise curdles or ‘breaks’, try increasing the heat of your double boiler for the hollandaise, or put your mayo over a bowl of hot water. If that doesn’t help, whisk in a teaspoon or more of boiling water, a drop at a time. Or, put another egg yolk in a new bowl and very slowly add in the sauce while whisking. With any if these methods, be patient and beat constantly with the whisk for as long as it takes.
Even more egg yolks? Have a look at Mindi’s recipe for lemon curd.