On-the-Run Egg Yolk Sauce

runny egg yolk sauce
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  • Ingredients
    6 large EGG yolks
    pinch Salt

    Yields: 1 cup

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 54

    Total fat: 5 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 184 mg
    Sodium: 24 mg
    Protein: 2 g
    Carbohydrates: 1 g
    Vitamin A: 64 mcg
    Vitamin D: 1 mcg
    Folate: 24 mcg
    Calcium: 22 mg
    Iron: .5 mg
    Potassium: 18 mg
    Choline: 139 mg

    This recipe is an excellent source of choline.


  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.

Insider Info

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