Egg yolk in cream to thicken sauce
Originally uploaded by Manne.
If you ever have tried to follow LCHF (Low Carb High Fat) as a diet, you'll know that sauces are bastards to get "right" since you can't really thicken them with flour or similar usual stuffs.
Starch, see. Bad. And unless corn flour, also grain. Extra bad. Ask any paleo believer.
But today I found this great tip! When making cream based sauces, before you pour the cream into your sauce pan, crack an egg yolk into it (just the yolk!) and whip it up a bit.
Cook it on a low heat, constantly stirring, so you don't separate the yolk out from the cream. Reduce the sauce down a bit to thicken it further.
Tried it tonight for a mixture of leek, savoy cabbage and romano pepper fried in butter and finished off with come chicken stock and the yolked up cream. Delicious.
Update: When I tweeted this post @EatLikeaGirl chimed in! And my LCHF friend Mathias added that another way of thickening a sauce is simply adding more butter...
@manne yes! blood works really well too. (really). But I love the richness of egg yolk.
eatlikeagirl
eatlikeagirl
