Egg Yolk

Preparation info

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By Ben Shewry

Published 2012

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


Place the egg yolks in a small vacuum pouch and vacuum-pack on 100 per cent 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.

Remove the yolks from the bag and place in a small bowl. Whisk in the salt, lemon juice, vinegar and water. Then whisk in the oil. Check the seasoning, then pass through a fine sieve. Store in a small dish and cover with a piece of baking paper to prevent a skin forming.