The other day I was following a recipe for, I think for a mustard and cheese sauce and it said “add one egg yolk to thicken the sauce”. I then thought this was quite a brilliant idea because we never have cornflour in the house to thicken things. I always forget to buy it.
According to Cook’s Thesaurus you need to temper the egg yolk before adding it to a hot mixture. If you just dump it into the sauce/soup or stew it could curdle. After you have separated your egg, add some of the warm mixture to the egg yolk and whisk together. Once whisked add to your hot mixture.
This really works! When I added the egg yolk to my sauce it went from too runny to perfect.
This is definitely a “keeper” for a time when you need to thicken something and you don’t have cornflour!