If you have leftover egg yolks from making macarons, there are a lot of ways to use them. While you’re probably familiar with the wide variety of baked desserts that use egg yolks, there are also several types of sauces and dressings that you can make to use up those egg yolks.
If you love making macarons, then you already know how many egg whites you go through. If you’re making macarons on your own, odds are you have a lot of leftover egg yolks. Fortunately, there are many things you can make out of the extra egg yolks, such as mayonnaise, classic Caesar dressing, and hollandaise sauce.
Storing Your Egg Yolks
One of the first questions that many people have is about how to freeze their leftover egg yolks. The easiest way to do this is to use an ice cube tray. Place one yolk in each well, then add about 1/3 teaspoons of salt or sugar to each yolk. Try to use salt if you plan on making a savory dish, and sugar for a sweet one.
If you want to store the extra yolks in your fridge, be sure to use them within a day or two.
Recipes for Egg Yolks
Try these recipes to use up those leftover yolks.
Few people realize that they can make their own mayonnaise, and it will taste way better than anything you buy at the store. Mayonnaise was one of the first things French chefs developed to use up their leftover egg yolks. To make your own, combine:
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/8 teaspoon white sugar
- 1 cup vegetable oil
- 1/2 cup olive oil
Use a whisk or an immersion blender to combine everything until a thick white mixture begins to form. Store the mayonnaise in a jar in the fridge. Homemade mayonnaise will typically only last a week or two at the most, so you may want to make it in small batches.
Classic Caesar Dressing
The salad dressing that goes on Caesar salads requires an egg yolk. Combine the following ingredients together and blend with a whisk, then store in a jar in a fridge for up to three weeks.
- 2 cloves of garlic, finely chopped
- 3 anchovy fillets
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 egg yolk
- 1 dash Worcestershire sauce
- 1/4 cup olive oil
- 1 pinch of salt and ground black pepper to taste
For this classic sauce, combine the following:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1 dash of hot pepper sauce
- 1/2 cup butter
Poach an egg, place it on a toasted English muffin with a slice of ham, and top with hollandaise sauce. You’ve got yourself some delicious eggs benedict!