Egg Sauce for Lobster & Shrimp
 
>from dean richards food time 
 
1 large  or 2 medium egg yolks
3/4 cup  100% corn oil
1/4 tsp  yellow food coloring for appearance
 
whisk egg yolk vigorously in a medium bowl for 15 seconds. 
add the food coloring. 
whisk until the yolk mixture thickens and the color brightens. 
very, very slowly add the oil while you continue to mix vigorously until 
the oil is incorporated. it should take several minutes to add the oil. 
serve while still warm. 
 
as a side note: i made this recipe this past weekend and it turned 
out (nearly) exactly as i remembered it from the restaurant. the only 
difference was that i did not have corn oil so i used vegetable oil, that 
may have made the difference. and as far as the food coloring goes, i 
could 
have omitted it because i don't remember the sauce i had being that lemony 
yellow color. and lastly, i mixed this by hand with a wire whisk, i 
strongly 
recommend an electric mixer as the sauce eventually becomes very thick at 
the end of the addition of the oil. 
 
-- 
(ID: 9315) Mirror: rec.food.recipes: Fri, Jan 2, 2004


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