Egg Sauce for Lobster & Shrimp
Quoted message said:From Dean Richards Food Time
1 Large or 2 Medium egg yolks
3/4 cup 100% corn oil
4/4 tsp. yellow food coloring for appearance
Whisk egg yolk vigorously in a medium bowl for 15 seconds. Add the food coloring. Whisk until the
yolk mixture thickens and the color brightens. VERY, VERY slowly add the oil while you continue to
mix vigorously until the oil is incorporated. It should take several minutes to add the oil. Serve
while still warm.
As a side note: I made this recipe this past weekend and it turned out (nearly) exactly as I
remembered it from the restaurant. The only difference was that I did not have corn oil so I used
vegetable oil, that may have made the difference. And as far as the food coloring goes, I could have
omitted it because I don't remember the sauce I had being that lemony yellow color. And lastly, I
mixed this by hand with a wire whisk, I strongly recommend an electric mixer as the sauce eventually
becomes VERY thick at the end of the addition of the oil.
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