1,661 6 egg yolk recipes

Making your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce.

Bite-sized cauliflower florets dredged in flour and dipped in a light egg yolk batter, then fried until shatteringly crisp and golden. Just 5 ingredients and 20 minutes for a crunchy vegetable side or snack.

White miso dressing (sumiso) made with shiro miso, sake, sugar, and egg yolks. A traditional Japanese sauce for nuta-ae, karashi sumiso-ae, and kinome-ae dishes.

Torta: a rich, golden anise-scented yeast cake made with egg yolks and butter, brushed with melted butter and topped with grated cheese and sugar. An Old-World Mediterranean sweet bread for holidays and celebrations.

Cucumber tea sandwiches with homemade mint mayonnaise, fresh lemon juice, and Dijon mustard. A 20-minute no-cook appetizer that yields 32 dainty bites for your next gathering.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.

Citrus cheesecake brightens a rich cream cheese filling with both lemon and orange zest, set in a buttery homemade citrus pastry crust instead of graham crumbs. Tangy, fragrant and bakery-smooth.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.

Corned beef hash from scratch with hand-cut beef, diced potatoes, onion, and green pepper shaped into crispy patties. A Craig Claiborne-style hash made from home-simmered corned beef.

Lemon gelato made from a rich egg custard base with fresh lemon zest and juice, heavy cream, and half-and-half. Intensely citrusy Italian frozen dessert with silky texture.

Hungarian pastry cookies made with a flaky sour cream dough, filled with prune lekvar or apricot preserves, folded into pockets, and dusted with powdered sugar.

Kolachky dough made with cream cheese, butter, egg yolks, and flour. An overnight pastry dough that rolls out flaky and tender for filling with fruit or nuts.

Kolachky cream cheese dough, the rich, flaky pastry base for these Eastern European cookies. Just flour, butter, cream cheese and egg, chilled overnight, rolled on sugar and filled with prune, apricot, walnut or poppy seed.

Apple pie with apricot glaze layers tart Granny Smith apples over a custard pastry cream and finishes with a layer of apricot preserves under the top crust. A French-style twist on classic American apple pie.