143 egg yolk sauce recipes

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.

Sous Provencal is a light, airy sauce made from hand-emulsified egg yolks, whipped egg whites, sour cream, mustard, and red wine vinegar. A French-Russian cold sauce for fish and vegetables.

Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.

Chicken in parmesan cream sauce with crispy skin, an egg-yolk-enriched mornay sauce, and a broiled breadcrumb-parmesan crust. French bistro classic at home.

Baked stuffed deviled eggs: hard-boiled eggs filled with mustard yolk, then baked in a creamy mushroom-sour cream sauce under a blanket of cheddar and paprika. The hot version of deviled eggs.

A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.

Twice-baked stuffed potatoes whipped with egg yolk and butter until fluffy, then topped with a sharp cheddar cheese sauce spiked with mustard and cayenne.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

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.

Sabayon sauce made with egg yolks, red and white wine, sherry, and fresh citrus, spooned warm over strawberry ice cream sundaes. A French classic for entertaining.

Fettuccine alla Romana with a luxurious butter, egg yolk, cream, and Parmesan sauce tossed with hot pasta. Five-ingredient Roman pasta classic that's richer and silkier than classic Alfredo.

Rich, velvety crab Newberg in a sherry-laced cream sauce with egg yolks and a cayenne bite. This classic seafood dish comes together in just 20 minutes using the microwave.

Rich bourbon dessert sauce made with butter, egg yolks, cream, and a half cup of bourbon whiskey cooked over a double boiler. Pour over bread pudding, ice cream, or pound cake.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Classic sauce a la King made from scratch with a double boiler roux, egg yolk enrichment, mushrooms, pimientos, and dry sherry. A velvety, old-school cream sauce for chicken or turkey.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.