Egg Yolk Purée

Preparation info

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By Ben Shewry

Published 2012

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  • 4 free-range egg yolks
  • 5 ml ( fl oz) white balsamic vinegar
  • 2 ml lemon juice
  • 2 ml grape seed oil
  • table salt, to taste


Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent for 30 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 65°C (149°F) and leave for 2 hours.

Using a hand-held stick blender, blend the yolks with the vinegar, lemon juice, oil and salt until smooth. Pass through a fine sieve and cover with a piece of baking paper to prevent a skin forming.