Homemade salted egg yolk sauce （咸蛋黄酱）

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You probably have seen quite a few of my recipes which were made with salted egg yolk sauce. Among those recipes, other than fresh salted egg yolk crumbs, I always added 1 or 2 tablespoons of homemade salted egg yolk sauce to make the dish looks even more creamy.

Before that, I never known that salted egg yolk sauce in a jar was being sold in the market.  What I found on the supermarket shelf was salted egg yolk powder, which today’s restaurant chefs are latching onto people’s love for them.



I bought the powder form, believe me or not, I throw it after being used for not even more than ten times. It is packed in a huge package of 800 grams, hard to finish the whole pack, end up it was expired. The other reason was there was many “side ingredients” for the powder other than just “salted” eggs.  Until one day I bought it from the local bakery that I used to. In fact, this salted egg yolks sauce was not for sell, it was for their own usage. After a small chat with the chef, he sold me a small jar of the sauce. I was extremely happy about that.

Salted egg yolk sauce in a jar is not accessible where I live. Delivery was not an option. What a hassle! Finally, I made the choice to prepare my own salted egg sauce. In order to create a smooth mixture, I blended it with hand mixer or you can strain through a mesh skimmer to get a smooth mixture. 

With this easy and straight forward recipe, you can use this homemade salted egg yolk sauce to cook with fired chicken, fried bitter guard,  Fried lotus roots  or  Fried mud crabs .Even fast food restaurants drizzle  the crispy sizzling fries with this umami sauce. You can probably already see how alluring this salted egg yolk sauce is.



INGREDIENTS

 

8 salted egg yolks

2 tbsp butter

2 tbsp castor sugar

1/3 tsp salt

120ml milk

 



METHOD

 

1. Prepare a pot with water for steaming and bring the water to a boil. Steam it for 10 minutes at medium heat. Turn off the heat, and let it sit on the steamer for another 5 minutes. Removed it from the steamer. Mash it while it is still warm.

2. In a saucepan, add the butter and mashed salted egg yolks, cook, and constantly stir over low heat for 2-3 minutes until egg yolk mixtures are well incorporated and turned to paste form.

3. Add the sugar, salt, and milk into the pan, increase the heat to medium-high heat, and continue stirring it until it becomes a liquid rough paste. Add more milk to adjust the consistency if desired. 

4. Blend the egg yolk pastes with the hand mixer until it becomes a smooth mixture.

 

NOTE: The salted egg sauce can last for 1 week in the refrigerator and 1-2 months in the freezer.

 

 




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