Type what you have

Ingredients

• ✓ egg yolk
• lemon juice
• dijon mustard
• hot pepper sauce
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
5. 5 Serve and enjoy!

By chellebelle

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• kosher salt
• cayenne pepper

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ egg yolk
• sugar
• mustard
• butter
• white vinegar
• half-and-half

Instructions

1. 1 In a medium saucepan, stir together egg yolk, sugar, mustard, butter, and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in half-and-half. Refrigerate until using.

By SILVANUS

Ingredients

• ✓ egg yolk
• lemon
• water
• salt
• black pepper
• butter

Instructions

1. 1 In a small bowl, whisk together egg yolks, lemon juice, cold water, salt and pepper. Melt butter in a saucepan over low heat. Gradually whisk yolk mixture into butter. Continue whisking over low heat for 8 minutes, or until sauce is thickened. Serve immediately.

By Stoddard Whitridge

Ingredients

• ✓ egg yolk
• lemon juice
• butter
• butter
• salt
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk egg yolks in a small heavy saucepan until light lemon yellow and slightly thickened, about 1 minute. Whisk in1 to 1½ tablespoons lemon juice, depending on how tart you like your sauce.
3. 3 Add 2 tablespoons cold butter to egg mixture. Place the pan over very low heat and whisk constantly until butter melts and mixture thickens enough to see the bottom of the pan between strokes. (If the mixture starts to thicken too quickly or look grainy, remove it from the heat and whisk in 1 teaspoon cold water.)
4. 4 Remove the pan from heat. Whisk in remaining cold butter, 1 tablespoon at a time, until incorporated and smooth.
5. 5 Gradually whisk in the melted butter, adding just a few drops at first, then a slow, steady stream. Keep whisking vigorously to create a thick, smooth sauce. (If sauce becomes too thick, whisk in 1 teaspoon warm water at a time until you reach the desired consistency.)
6. 6 Season with salt and white pepper to taste. Serve immediately.

By Maryellen

Ingredients

• ✓ egg yolk
• lemon juice
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Whisk egg yolks, lemon juice, milk, salt, and pepper together in a microwave-safe bowl. Whisk in melted butter, a little at a time, until smooth.
2. 2 Cook in the microwave on medium power in 15-second intervals, whisking after each interval, until sauce is thick and hot, about 1 minute.

By SUNKIST2

Ingredients

• ✓ egg yolk
• water
• lemon juice
• salt
• cayenne pepper
• butter

Instructions

1. 1 Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes.
2. 2 Place bowl over low heat. Whisk continually until butter melts and the mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

By John Mitzewich

Ingredients

• ✓ egg yolk
• cranberry
• water
• white sugar
• butter

Instructions

1. 1 Place cranberries in a medium saucepan. Add water and sugar and bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
2. 2 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to the saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking until thickened and the curd coats the back of a metal spoon, about 5 minutes. Add butter, 1 tablespoon at a time, whisking until melted and fully incorporated.
4. 4 Pour curd into a sterilized jar; cool completely. Refrigerate up to 1 week.

By France Cevallos

Ingredients

• ✓ egg yolk
• egg
• olive oil
• olive oil
• lemon juice
• mustard
• salt
• ramp

Instructions

1. 1 Combine egg yolks and egg in the bowl a food processor; pulse until blended. Slowly pour in light olive oil and extra virgin olive oil, with the processor running, until mixture becomes thick and creamy; add lemon juice, Dijon mustard, and salt.
2. 2 Transfer mayonnaise to a small bowl; stir in ramps. Transfer mayonnaise to a jar with a lid; cover and refrigerate until ready to use.

By nch

Ingredients

• ✓ egg yolk
• lemon juice
• white wine vinegar
• mustard
• salt
• white sugar
• vegetable oil
• olive oil

Instructions

1. 1 Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

By John Mitzewich

Ingredients

• ✓ egg yolk
• lemon juice
• vegetable oil
• white miso paste
• yuzu peel
• lemon peel
• lime peel
• white pepper
• salt

Instructions

1. 1 Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.

By SLPAULSON

Ingredients

• ✓ egg yolk
• all-purpose flour
• white sugar
• salt
• water
• all-purpose flour
• butter

Instructions

1. 1 Steps to Make It
2. 2 Gather all ingredients.
3. 3 Whisk 2 cups flour, sugar, and salt together in a bowl until well blended. Make a well in the center.
4. 4 Whisk water and egg yolk together in a small bowl until smooth; pour into the well and mix to form a stiff dough.
5. 5 Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
6. 6 Roll dough with a rolling pin until thin, dusting with flour as needed to prevent sticking.
7. 7 Brush melted butter over top and roll dough into a log.
8. 8 Cut the log crosswise into about 24 slices. Roll each slice into a disk.
9. 9 To Make the Empanadas:
10. 10 Preheat the oven to 350 degrees F (175 degrees C). Fill each empanada disk with about 1 tablespoon of your favorite filling. (Try lola's recipe for Empanada Pork Filling to make Filipino-style empanadas.)
11. 11 Fold the disk over the filling into a half-moon and seal firmly.
12. 12 Place empanadas onto a foil-lined baking sheet and brush the tops with beaten egg white.
13. 13 Bake in the preheated oven until golden brown, about 30 minutes.

By lola

Ingredients

• ✓ egg yolk
• butter
• heavy cream
• parmesan cheese
• romano cheese
• nutmeg
• salt
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ egg yolk
• egg
• lemon juice
• garlic
• olive oil
• salt
• black pepper
• harissa paste
• cardamom

Instructions

1. 1 Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
2. 2 Place egg yolks in a small bowl and pour lemon juice on top; set aside.
3. 3 Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
4. 4 Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
5. 5 Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

By Buckwheat Queen

Ingredients

• ✓ egg yolk
• skim milk
• white sugar
• egg
• all-purpose flour
• butter
• white sugar
• almond meal
• vanilla extract
• almond extract

Instructions

1. 1 Bring milk to a boil in a saucepan. Remove from the heat and set aside.
2. 2 Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
3. 3 Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
4. 4 Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
5. 5 Once cooled, use it right away or refrigerate until ready to use.

By Nadia

Ingredients

• ✓ egg yolk
• basil
• garlic
• lemon juice
• salt
• cayenne pepper
• black pepper
• mustard
• vegetable oil

Instructions

1. 1 Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
2. 2 Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
3. 3 Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
4. 4 Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

By John Mitzewich

Ingredients

• ✓ egg yolk
• butter
• heavy cream
• white wine vinegar
• lemon juice
• onion
• tarragon
• parsley
• salt
• mustard
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a microwave-safe glass bowl. Cook in the microwave on high until melted, about 30 seconds. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well.
3. 3 Continue cooking in the microwave, stirring every 20 to 30 seconds, until thickened, about 1 ½ minutes.

By ChelseaRobertson

Ingredients

• ✓ egg yolk
• tarragon leaves
• shallot
• black peppercorn
• white wine vinegar
• white wine
• water
• tarragon
• caper
• butter
• tarragon vinegar
• butter
• caper-tarragon compound butter
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Ingredients

• ✓ egg yolk
• ✓ egg yolk
• olive oil
• dijon mustard
• sour cream
• lemon juice

Instructions

1. 1 Press hard-boiled egg yolks through a fine mesh sieve into a porcelain bowl. Add raw egg yolks and whisk until fluffy and creamy. Add oil, 1 tablespoon at a time, whisking constantly until consistency is like mayonnaise. Whisk in mustard, sour cream, and lemon juice.

By Aleksa

Ingredients

• ✓ egg yolk
• lemon juice
• butter

Instructions

1. 1 Combine egg yolks and lemon juice in a blender. Blend on high speed. With blender running, pour in hot melted butter in a very thin stream and blend until sauce is thick and emulsified.

By krissaumshotmailcom

Ingredients

• ✓ egg yolk
• water
• butter
• lemon juice

Instructions

1. 1 Whisk egg yolks and water together in a small saucepan over low heat. Slowly whisk in melted butter. Cook, stirring constantly, until sauce begins to thicken, 8 to 10 minutes. Slowly add lemon juice, stirring until incorporated. Cook until sauce achieves desired thickness, 3 to 5 minutes more. Serve immediately.

By AmandaRekenwith

Ingredients

• ✓ egg yolk
• vanilla extract
• heavy cream
• natural sweetener

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk egg yolks and vanilla extract in a bowl until combined.
3. 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.
4. 4 Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.
5. 5 Bake in the preheated oven on the middle rack until set, about 30 minutes.
6. 6 Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

By Fioa

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• coffee

Instructions

1. 1 Place egg yolk and condensed milk in a tall jar. Whip with a milk frother until soft peaks form.
2. 2 Pour hot coffee into a mug and top with frothed milk.

By Yoly

Ingredients

• ✓ egg yolk
• vanilla ice cream
• granulated sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ egg yolk
• sugar
• vanilla bean paste
• heavy cream
• sugar

Instructions

1. 1 Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
2. 2 Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
3. 3 Pour egg yolk-cream mixture into the remaining cream in the double boiler.
4. 4 Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
5. 5 Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
6. 6 Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
7. 7 Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
8. 8 Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

By thedailygourmet

Ingredients

• ✓ egg yolk
• pie shell
• sweetened condensed milk
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. Remove from oven and cool.
3. 3 In a medium mixing bowl blend egg yolks and condensed milk. Stir in lemon juice. Heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. Pour into piecrust and refrigerate at least 1 hour before serving.

By Nancy D.

Ingredients

• ✓ egg yolk
• white sugar
• salt
• heavy cream
• vanilla extract
• sugar

Instructions

1. 1 Whisk yolks with 1/4 cup sugar and salt in a bowl until smooth; gently whisk in cream and vanilla extract. Strain custard mixture into a liquid measuring cup.
2. 2 Line bottom of a 6-quart oval slow cooker with a folded kitchen towel to create a level surface so ramekins won't slide around. Set four 4-ounce ramekins on the towel. Fill slow cooker with enough water to come halfway up sides of ramekins.
3. 3 Pour custard evenly into ramekins. Drape paper towels over top of slow cooker liner to absorb any condensation during baking; cover with lid to secure.
4. 4 Cook on Low until custard is set but jiggles slightly, about 2 hours.
5. 5 Transfer ramekins to a rack to cool completely, about 45 minutes. Refrigerate custards, uncovered, until cold, at least 3 hours.
6. 6 Sprinkle 1 teaspoon sugar over each ramekin and shake gently to distribute evenly. Heat the sugar using a culinary torch until melted and browned, about 1 minute.

By cupcakeproject

Ingredients

• ✓ egg yolk
• sweetened condensed milk
• key lime juice
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Combine sweetened condensed milk, key lime juice, and egg yolks in a large bowl; mix well.
4. 4 Pour mixture into unbaked graham cracker crust.
5. 5 Bake in the preheated oven until filling is set, about 15 minutes.
6. 6 Allow to cool completely before slicing.

By DINNER2

Ingredients

• ✓ egg yolk
• almond paste
• butter
• white sugar
• salt
• all-purpose flour

Instructions

1. 1 Beat egg yolks and almond paste together in a bowl using a mixer on medium speed until crumbly, about 2 minutes. Add butter, sugar, and salt to almond paste mixture and beat until creamy, about 3 minutes; reduce speed to low and gradually beat in flour just until blended.
2. 2 Divide dough into 4 pieces and flatten each into a disk on a lightly floured surface. Wrap each disk in plastic wrap and chill for 2 hours.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Place 1 dough piece on a lightly floured surface and roll into 1/4-inch thickness using a floured rolling pin. Cut dough into shapes using floured cookie cutters. Arrange cookies 1-inch apart on a large baking sheet. Form any remaining scraps into a disk and refrigerate.
5. 5 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

By StevenandMaggie McClain

Ingredients

• ✓ egg yolk
• water
• marsala wine
• white sugar

Instructions

1. 1 Pour a few inches of water into a pan and bring to a boil. Reduce heat to medium-low to keep water at a simmer. Combine egg yolks, water, Marsala, and sugar in a large heat-proof bowl and set above the simmering water. Cook, whisking constantly with a balloon whisk, until sugar is dissolved and mixture starts to thicken, about 2 minutes.
2. 2 Continue cooking and whisking until sabayon is the texture of mousse and holds its shape, 15 to 20 minutes. Lift bowl occasionally to let steam escape and keep eggs from overcooking. Serve immediately.

By azelias kitchen