egg yolks

  • Ceasar Salad

    Ceasar Salad

    Ceasar Salad (Serves 4)

    5 anchovy fillets, about 1½ tblsp
    2 garlic cloves
    2 tsp Dijon mustard
    2 lg egg yolks
    1 tsp worchestershire sauce
    2 tblsp fresh lemon juice
    ¼ tsp salt
    ¼ tsp fresh cracked black pepper
    ¼ cup grated parmesan cheese
    ½ cup olive oil
    ½ head romaine lettuce, chopped
    ¼ cup grated Parmesan cheese
    2-4 tblsp croutons


    NOTES:In my mind there are certain things that turn a good ceasar into a great ceasar, one is to use good parmesan cheese and grate it yourself using either a micro planer or the smaller grating grid on the cheese grater (that would be the one that looks like small round circles). This way the cheese blends into the sauce and is not seperate! The second is make your own croutons! I can not stress this one enough. All store bought croutons will super hard and taste like bread. Here is the crouton recipe I used in the restaurants I worked in: croutons.
     

    In a blender, add the garlic, anchovies, mustard, egg yolks, worchestershire sauce, lemon juice, salt, black pepper and parmesan cheese, blend until smooth.

    Now, while the blender is on high, drizzle in the olive oil, slowly at first until the oil is incorperated.

    Wash the romain lettuce well and dry it well, this is key so the dressing adhere's to the lettuce and doesn't just run off it! Add in enough dressing to coat the leaves lightly. Sprinkle with fresh grated parmesan cheese and finish of by tossing the croutons in. Serve right away. Dressing is good kept in the refrigerator until ready to use. It should be used the same day you make it, due to the raw yolks.

  • Chocolate Mousse

    Chocolate Mousse
    Chocolate Mousse
    (Serves 6)

    ¾ cup semi-sweet chocolate chips
    3 egg yolks, lightly beaten
    4½ tsp vanilla extract
    1½ cups heavy whipping cream
    3 tblsp sugar, fine


    NOTES: Try layering this mousse with the orange mousse!

    Stir the chocolate in a double boiler and melt.

    Add a small amount of the melted chocolate to the egg yolks, then add the yolks to the chocolate mix, mix well and cook for 2 minutes. Stir in the vanilla. And set aside.

    Beat the cream until it begins to thicken, then add the sugar and beat until stiff peaks form.

    Fold the chocolate into the cream. Refrigerate for 2 hours.

  • Hollandaise Sauce

    Hollandaise Sauce
    Hollandaise Sauce
    (Serves 2)
    2 tblsp water
    4 egg yolks
    ¾ cup clarified butter,(2 sticks),(ghee),
    juice of 1 lemon (@1 tblsp)
    NOTES: Excellent over eggs or fish! If you 'break' a hollandaise (the fats become separated), you can 'fix it' by getting a new bowl with a tablespoon or so of boiling water in it. Slowly whisk into the water the broken sauce. BAM!

    INSTRUCTIONS

    Combine the yolks and water over low heat. I use a double boiler.
    Stir quickly with a whisk until it becomes smooth and creamy.
    Slowly add the clarified butter in a thin stream, (while whisking quickly), until you've incorporated all of it.

    At this point you can turn off the heat. Whisk in the lemon juice and a pinch of salt to taste.

    A proper hollandaise is thick and airy. If you need to turn the heat back on, watch things as it can turn into scrambled eggs or break. Serve immediately!

     

  • Mayonnaise, Vietnamese

    Mayonnaise, Vietnamese
    Mayonnaise, Vietnamese
    (Serves )

    3 egg yolks
    1 garlic clove, minced
    1 tblsp sweetened condensed milk
    pinch of salt
    1 cup vegetable oil
    1 tsp lemon juice


    NOTES: To make regular American mayonnaise, add a tsp of mustard (Dijon or yellow is fine) before streaming the oil in and omit the garlic, salt and sweetened condensed milk. Only mustard, egg yolks and oil. Always use an oil that is neutral, do not use extra virgin olive oil or olive oil. Add 3 or 4 cloves of minced garlic to your American mayonnaise recipe and you now have Aoili (garlic mayo).

    Add the minced garlic to a food processor and then the three egg yolks and lemon juice, turn the processor on high and once the yolks are mixed up start to drizzle the oil in very slowly and sparsely at first, once the mayo starts to come together you can increase the stream of oil, but still slowly. Once the oil is finished you should have a creamy may, now add in the sweetened condensed milk and the salt. Lasts about a week covered in the refrigerator.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Pastry Cream

    Pastry Cream
    Pastry Cream
    (makes enough for @ 12 cream puffs)
    1 cup milk, scalded
    ½ tsp vanilla OR a half vanilla bean split and scraped for its seeds
    3 egg yolks
    ¼ cup sugar
    2 tblsp flour
    ½ tblsp butter

    NOTES: Rinsing your sauce pan in cold water before adding the milk will help to prevent burning of the pastry cream.

    Instructions

    Beat the egg yolks with the sugar until thick and light colored.

    Add the flour and whisk in the boiled milk.
    Stir constantly over low heat, with the whisk until the mixture is smooth and thick.

    Add the vanilla and a 1/2 tblsp butter, stirring until the butter melts.

    Some people like to press the cream through a strainer, for a finer consistency and to make sure there are no lumps.

    Cool in an ice bath before refrigerating and then cover the pastry cream with a piece of wax paper, making sure there's no air between the wax paper and the cream, then cover with plastic wrap until ready to use, up to 1 week.