On-the-Run Egg Yolk Sauce

On-the-Run Egg Yolk Sauce


  1. GENTLY separate egg yolks from whites, REMOVING all whites from yolks.

  2. STRAIN egg yolks through a sieve. WHISK yolks until smooth. ADD salt.

  3. POUR yolk into a food-safe plastic resealable bag (available online or in specialty kitchen stores). LAY on counter to allow all air to come to top of bag then ZIP close.

  4. In large pot, BRING 2 quarts water to a simmer until temperature of water reaches 160°F. PLACE bag with yolks in water and WATCH that the water STAYS at that temperature for 20 minutes.

  5. REMOVE bag from hot water and PLACE unopened in an ice water bath. Let COOL for at least 10 minutes.

  6. POUR into a squeeze bottle and USE immediately.


  • 6 large EGG yolks
  • pinch Salt


Use egg yolk sauce as a condiment on sandwiches or a topping on salads.

This recipe is an excellent source of choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.