1,730 egg yolk recipes

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Hostess-Style Cupcakes with deep chocolate cake, silky vanilla pastry cream filling, dark chocolate ganache glaze and the signature white loop squiggle on top. A homemade copycat that buries the store-bought version.

Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.

Cottage cheese pie is an old-fashioned custard pie with a tangy curd filling lightened by beaten egg whites and warmed with vanilla. A simple, frugal dessert with a creamy texture between cheesecake and custard.

Homemade bear claw pastries made from a buttery yeasted dough wrapped around a cherry, date, raisin, and walnut filling. This classic bakery recipe yields 16 to 20 golden, flaky pastries with a sweet almond glaze.

TODAY'S FRENCH SILK PIE - Through the years, one major change has been made to this famous recipe: the pie now has a COOKED filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Broiled pineapple fanned over crisp puff pastry rounds, pooled with a creamy pina colada sauce of coconut milk, rum, and egg yolks, dotted with strawberry syrup. Tropical dinner-party dessert.

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Christmas paintbrush cookies are rolled sugar cookies painted with colored egg yolk paint before baking. A kid-friendly holiday project where designs bake right into the cookie surface.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Italian rum cake with a dense sour cream butter cake sliced into six layers, soaked with dark rum, and filled with lemon pastry cream. A showstopping celebration dessert.

Provençal tapenade dip with green olives, capers, anchovies and an egg yolk emulsion. Briny, salty Mediterranean spread for crackers, crudités and crostini.