For my egg-free allergic friends, as well as the dairy-intolerant, I tried quite a few versions of vegan egg yolk substitute recipes today, none of which tasted like egg yolk to me. So, I gotta thinkin’…”What does egg yolk taste like?” I had some in the frig, and dipped my finger in it. It tastes like melted butter with a little salt. That was the easy part. I knew a little shortening and salt would create the flavor, but how was I going to make the right color. Well, adding some carrot juice (I just pureed some carrots with a little water in my small food processor, and strained it to make my own juice), makes it orange, but how was I going to make it yellow.
What did work well was turmeric powder. Yet it still wasn’t the right color. It needed something white added. I tried gluten free flours and starches, but they just left a powdery residue. I added non- fat milk and it wasn’t quite white enough, therefore, I added a tiny bit of heavy whipping cream. Meanwhile, minute by minute the mixture became thicker and thicker. I ended up increasing the water from 2 tablespoons to over 1 cup.
So, my conclusion is that rice milk or non-fat milk instead of the cup of water should be bring about the same color as the whipping cream. If the recipe below is not clear enough, just let me know. Meanwhile, enjoy your favorites again…hollandaise sauce, fettucine alfredo, or add a little to potato salad.