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Egg Yolk Liaison

Egg yolk liaison (eggejevning, a yolk-based sauce thickener): egg yolks beaten thick with a little cream/milk/stock, tempered with hot sauce and strained into the sauce, which is kept just below boiling. Must not boil.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 332 (falt i det fri)

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About the dish

An egg yolk liaison gives the sauce body and gloss, but requires care: the sauce must never boil after the egg yolks are added, or it will curdle.

How to make it

  1. 1

    Beat the eggs

    Beat the egg yolks until thick, then beat in a couple of tablespoons of cream, milk, or light stock.

  2. 2

    Temper

    Stir 1–2 tablespoons of hot sauce into the egg mixture.

  3. 3

    Strain into the sauce

    Strain the egg mixture into the sauce, which should be kept just below boiling. The sauce must not boil after the liaison has been added.

  4. 4

    Warm gently

    Stir the sauce over low heat for a couple of minutes to remove the raw egg taste, but do not let it reach boiling.

Changes from the original

Quantities have been made concrete (the original says "egg yolks" and "a couple of spoons"), and the method is set out in steps in modern Norwegian.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 332) → 1949 (korrekturlest, s. 367)~38% av teksten endretfjernetlagt til
Eggeblommer, et par skeer fløte, melk eller lys kraft. Eggeblommer vispes, Eggeplommer vispes til de er tykke, derefter sammen med et par skeer skjeer fløte, melk eller lys kraft. Sausen maa må ikke koke, koke efterat eggjevningen eggejevningen er tilsat. tilsatt. 1 eller 2 skeer skjeer varm saus røres i eggene, siles derefter op i sausen, som skal være like under kokepunktet. For at å ta bort den raa rå smak av egg, maa må man røre sausen over svak varme et par minutter, men det maa må ikke naa nå kokepunktet.

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Frequently asked questions

What is an egg yolk liaison?
It is a sauce liaison of egg yolks beaten with a couple of spoons of cream, milk, or light stock, used to bind and enrich sauces. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 332.
Why must the sauce not boil after the liaison is added?
Because the egg yolks then curdle and the sauce turns grainy. The sauce should be kept just below boiling.
How do I keep the eggs from curdling when they are mixed in?
First stir 1–2 spoons of hot sauce into the beaten eggs (tempering), strain the mixture into the sauce that is just below boiling, and then stir over low heat for a couple of minutes without reaching boiling – this also removes the raw egg taste.

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