1,770 egg yolk recipes

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.

Old-fashioned lemon custard pie made on the stovetop with a double boiler. Rich egg yolk filling with fresh lemon juice and zest, poured into a baked shell. Simple, tangy, and no meringue fuss.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Rich almond spritz cookies with nutty depth and delicate crumb. Cookie press shapes bake up golden with sophisticated flavor beyond basic butter cookies.

Homemade British pork sausages with nutmeg, cloves, mace, and thyme from Keith Floyd's cookbook. Stuff into casings or coat in breadcrumbs for a proper banger from scratch.

A recipe from grandmother's more thrifty times; rarely encountered today.

Foolproof apple custard pie recipe with tender sliced apples. The apples and custard are cooked stovetop to ensure creamy results.

Buttery slice-and-bake cookies studded with chopped almonds or hazelnuts, then dipped in melted chocolate. Crisp, nutty, and elegant enough for a holiday cookie box.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

A delicious and decadent dessert is made with light cream and fresh peaches and strawberries.

Gratineed oysters on the half shell with diced apples and a Calvados sabayon broiled golden. An elegant French appetizer pairing briny oysters with apple brandy cream.

Pistachio butter cookies piped through a star tip and topped with chopped pistachios. Rich, buttery spritz-style cookies with a delicate crumb and elegant bakery presentation.

Toffee squares with a buttery brown sugar shortbread base, melted chocolate on top, and chopped nuts. A sheet pan cookie bar that's rich, crunchy, and easy to make.