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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 332)~72% of the text changedremovedadded
2 stk eggeplommer. 2 ss Eggeblommer, et par skeer fløte, melk eller lys kraft. 2 ss varm saus (til temperering). Visp eggeplommene Eggeblommer vispes, til de er tykke, og visp deretter inn derefter sammen med et par spiseskjeer skeer fløte, melk eller lys kraft.. Rør 1–2 spiseskjeer kraft. Sausen maa ikke koke, efterat eggjevningen er tilsat. 1 eller 2 skeer varm saus inn røres i eggeblandingen.. Sil eggeblandingen opp eggene, siles derefter op i sausen, som skal holdes være like under kokepunktet. Sausen må ikke koke etter For at eggejevningen er tilsatt.. Rør ta bort den raa smak av egg, maa man røre sausen over svak varme et par minutter for å ta bort den rå eggesmaken, minutter, men la den det maa ikke nå naa kokepunktet.

Note on Modernised

Mengder er konkretisert (originalen sier «eggeblommer» og «et par skeer»), og fremgangsmåten er satt opp i trinn på moderne norsk.

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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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