Yolk only — the rich, viscous heart of an egg, used to build silky emulsions in sauces like carbonara, hollandaise, mayonnaise, and aioli.
Where it comes from
Egg yolks have been a staple in cuisines worldwide, valued for their richness and versatility in dishes ranging from classic sauces to desserts.
In the kitchen
Used in sauces, custards, and baking, egg yolk acts as an emulsifier, creating smooth textures and enhancing flavors in a variety of preparations.
