Egg Yolk Emulsion

• 200 g pomace oil
• 6 egg yolks, unbroken
• 25 g chardon

At our restaurants we vacuum seal the egg yolks, then cook them in a water bath at 68°C for 90 minutes. A similar result can be achieved at home by making confit egg yolks.

Place the pomace oil in a small saucepan and carefully drop the egg yolks into the pot. Gently heat the oil to 65°C and cook for 55 minutes on a low heat. With a spoon, remove the yolks from the oil and allow both to