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.
An egg yolk substitute recipe which tastes identical to egg yolk! Need I say more? Make dairy or dairy-free. Does not contain nutritional yeast.
- 3 Tablespoons shortening (I used organic palm shortening)
- 5 teaspoons carrot juice
- 2 teaspoons non-fat milk (or rice milk)
- 1 teaspoon heavy whipping cream (or substitute water for rice milk)
- 3/8 teaspoon fine sea salt
- 3/8 teaspoon turmeric
- 1/2 teaspoon brown rice syrup (or equivalent sugar or sugar substitute)
- 1 teaspoon xanthan gum
- In a small prep bowl microwave the shortening to melt, about 25 seconds on high; set aside to cool.
- In a small sauce pan add carrot juice, milk, cream, salt, turmeric, and brown rice syrup; stir to dissolve.
- Add xanthan gum to shortening; whisk well; add mixture to pan; whisk rapidly; pour the milk or water in slowly, about 1 tablespoon at a time; and whisk rapidly to combine. Continue adding additional water or milk until the mixture reaches the consistency of egg yolk. (You can leave it thicker if desired. I did. Or perhaps just use 2 teaspoons of xanthan gum. Just remember, you must mix any xanthan gum with oil prior to adding it to a warm mixture.)
- Adjust color, as desired by adding additional carrot juice, but you cannot use more than 3/8 teaspoon turmeric; 1/4 teaspoon will do. You can barely taste it with 3/8.
- Use 1 tablespoon of this mixture to substitute 1 egg yolk.