Airy sauce of egg yolk and olive oil

A very pure sauce in which egg yolk plays the starring role, and combines with just two other ingredients to make a simple but very flavourful sauce. You can also prepare this sauce in a siphon.

Based on a creation by Cees Helder, former three-star chef of Restaurant Parkheuvel.

Allergens and dietary requirements

Egg
Vegetarian

Ingredients

175

egg yolks

tarragon vinegar

water

100

extra virgin olive oil

as needed

salt and pepper

Preparation method

1. Classic method:
2. Mix the egg yolks with the tarragon vinegar and water.
3. Whisk au bain-marie until a foamy sauce.
4. Stir in the Picudo olive oil and emulsify.
5. Season to taste with salt and pepper.
6. Siphon method:
7. Mix the egg yolks with the tarragon vinegar and water.
8. Stir in the olive oil and emulsify.
9. Season to taste with salt and pepper.
10. Pour into a siphon and aerate with 1 cartridge.
11. Heat au bain-marie warm at a maximum of 65°C.

Serving suggestions

As a sauce for starters, e.g. a tartare of tuna with anchovy.
As a component in an amuse-bouche, e.g. with mackerel, radish and raw fennel.
As a light and airy finish to a fish course, such as poached turbot with asparagus.