GENTLY separate egg yolks from whites, REMOVING all whites from yolks.
STRAIN egg yolks through a sieve. WHISK yolks until smooth. ADD salt.
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.
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.
REMOVE bag from hot water and PLACE unopened in an ice water bath. Let COOL for at least 10 minutes.
POUR into a squeeze bottle and USE immediately.
Use egg yolk sauce as a condiment on sandwiches or a topping on salads.
This recipe is an excellent source of choline.