shake · dip
★ STARRED KITCHENPrep 5 minFernbridge Egg-Yolk Tare Dipping
Independent adaptation of a publicly published Matt Abergel recipe. Not affiliated with, sponsored by, or endorsed by Matt Abergel.
From a starred kitchen.
Ingredients
- Water — room-temp water (50% of finished tare volume)
- Egg Yolk — 1 raw egg yolk per skewer
Method
- Pour liquids to the printed fill-lines, bottom to top.
- Add finishing notes: Water, Egg Yolk.
- Cap the jar and shake until emulsified.
Companion jar
Fernbridge Egg-Yolk Tare Dipping wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Matt Abergel. Japanese yakitori / Hong Kong. Cited awards include: Michelin 1* (Yardbird, Hong Kong).
Originally published as Egg-Yolk Tare Dipping Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Matt Abergel / Melbourne Food & Wine (Yardbird tsukune) (published as “Egg-Yolk Tare Dipping Sauce”). Full citation lives in Provenance.