Prepare to embark on a culinary journey that will transform your ordinary dishes into extraordinary masterpieces! Salted Egg Yolk Sauce is the ultimate flavor bomb that's taking the Chinese cuisine world by storm. With its rich, creamy texture and umami-packed punch, this sauce can elevate everything from crispy vegetables to succulent seafood in just minutes. If you've ever wondered how to create restaurant-quality magic in your own kitchen, you're about to discover the most addictive sauce recipe that will have your family and friends begging for more!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 4 salted egg yolks
- 2 tablespoons unsalted butter
- 1 tablespoon heavy cream
- 1 teaspoon garlic, minced
- 1 teaspoon chili flakes (optional)
Instructions
- Separate the salted egg yolks from the whites, carefully removing any remaining egg white membrane.
- Use a fine mesh strainer or fork to finely mash the egg yolks into a smooth, crumbly texture, ensuring no large chunks remain.
- Place a medium-sized saucepan over medium-low heat and add the unsalted butter, allowing it to melt completely and become slightly foamy.
- Add the minced garlic to the melted butter and sauté for 30-45 seconds until fragrant, being careful not to brown the garlic.
- Gradually add the mashed salted egg yolks into the butter and garlic mixture, stirring constantly to create a smooth, integrated sauce.
- Pour in the heavy cream and continue stirring, allowing the sauce to become creamy and slightly thickened, approximately 3-4 minutes.
- If desired, sprinkle in the chili flakes and stir to incorporate, which will add a subtle heat to the sauce.
- Remove from heat and let the sauce rest for 1-2 minutes to allow flavors to meld and sauce to slightly cool.
- Transfer to a serving bowl or directly drizzle over desired dishes like vegetables, seafood, or chicken.
Tips
- Use fresh, high-quality salted egg yolks for the most authentic flavor.
- Keep the heat low and steady to prevent burning the butter and garlic.
- Mash the egg yolks thoroughly to ensure a smooth, lump-free sauce.
- Adjust the chili flakes to control the heat level according to your preference.
- For extra richness, you can substitute half of the butter with duck fat.
- If the sauce becomes too thick, thin it out with a little more cream or a splash of milk.
- Serve immediately for the best texture and flavor, as the sauce can separate if left standing too long.
- Store any leftover sauce in an airtight container in the refrigerator for up to 2-3 days.
Nutrition Facts
Calories: 315kcal
Carbohydrates: 2g
Protein: 11g
Fat: 33g
Saturated Fat: 19g
Cholesterol: 300mg
