1. In sauces
Egg yolks are a basic ingredient in hollandaise sauce and variations of it. These include Maltese sauce, which boasts orange juice and zest, as well as bearnaise sauce, which is made with white wine, tarragon and shallots.
Sauces, butter and pesto
Hollandaise Sauce
the best
Bearnaise Sauce (The Best)
2. In pasta
Egg yolks can be found in certain pasta recipes, but they’re used as a garnish to bring creaminess to a recipe, like in pasta carbonara or our gnocchi with caramelized cauliflower.
the best
Pasta Carbonara (The Best)
Isabelle's Recipes
Ricotta Gnocchi with Caramelized Cauliflower and Crunchy Almond Crumble
3. In a crème brûlée
Made with egg yolks, cream, vanilla and sugar that caramelizes on the surface, this treat is sure to satisfy your sweet tooth. You can try a classic recipe, a reimagined apple tart version, or even one with parsnip.
Cream desserts, mousse and meringues
Parsnip Crème Brûlée
4. In a sabayon
Italian in origin, sabayon is a creamy preparation made from egg yolks whisked with sugar, which usually includes Marsala, but we’ve replaced it here with vermouth. The result is a simple and elegant dessert, especially when the smooth mixture is poured over slices of citrus fruit.