After cooking some dishes with a high content of egg whites - meringues, some types of cream and biscuits - a large amount of yolks remains and some housewives are lost, not knowing what to do with them. Egg yolks contain less water but much more fat. At the same time, they are more aromatic and have a thicker consistency, which is why they are ideal for thickening sauces, custards. The dough, kneaded with yolks, will be brighter and richer in taste.
Sauces on yolks
The most famous egg yolk sauce is mayonnaise. But besides him there are others. For example aioli or classic Bernese sauce (bernaise sauce). The latter perfectly suits boiled fish and meat, completely transforming their taste. To prepare it you will need:
- 300 grams of butter;
- 4 tablespoons of white wine vinegar;
- 4 heads of shallots;
- 3 tablespoons of chopped tarragon leaves;
- 4 egg yolks;
- 1 teaspoon lemon juice;
- salt and pepper.
Egg yolks can be stored in an airtight container in the refrigerator for up to 5 days. To keep them longer, it is worth freezing the yolks - but not simply, but by mixing with one tablespoon of sugar or salt for every 500 ml of product.
Melt the butter in a saucepan over low heat, and when the butter begins to foam, remove the saucepan from heat. Wait for the milk protein to settle to the bottom, strain the butter through a sieve. Pour the vinegar into another small saucepan, add chopped shallots, tarragon and bring to a boil over medium heat. Wait for the vinegar to dissipate by half. Also strain and set aside to cool. Beat the egg yolks, add them to the chilled vinegar, pour in the lemon juice. Pour the sauce into a bowl, place it in a wide saucepan of boiling water. Beat the sauce until it thickens, remove from heat and, while whisking, pour in the melted strained butter. When the sauce is smooth, season it with pepper and salt.
Yolks and pastry cream
Custard pastry creams are hard to imagine without yolks. The classic French dessert, creme brulee, turns out to be so silky, it is because of them that the yolks are put in creme brulee and sabayon, real ice cream is also made on the basis of egg yolks. Try making a delicate lemon cream, perfect for filling tarts and tartlets, as well as interlayers of cakes and pastries.
The popular belief that the color of the yolk is indicative of its freshness is a myth. This factor is influenced by the breed of chicken, its diet and the time of year in which it lays an egg.
The Lemon Cream recipe requires:
- 4 large lemons;
- 200 grams of powdered sugar;
- 100 grams of unsalted butter;
- 7 egg yolks.
Remove the zest from the lemons, squeeze the juice, put both in a saucepan, add sugar and butter. In another wide saucepan (you can also use a deep skillet), bring the water to a boil, place the smaller container in boiling water and cook, stirring occasionally, until the butter melts. Whisk the egg yolks until whitening and pour into the cream, continuing to stir. Cook for another 12-15 minutes, until the dessert thickens. Remove from heat and refrigerate while still stirring. Put the finished cream in sterilized jars and store in the refrigerator.
