Duck-Egg Yolk Dressing

Name: Duck-Egg Yolk Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: about 4 yolks (72 g) Egg Yolk; about 6 Tbsp (100 ml) White Wine Vinegar; about 3 Tbsp (50 ml) Water; 1 tsp English mustard powder (5 ml) Dry Mustard; 1 tsp sugar (5 ml) Sugar; ½ tsp salt (2.5 ml) Salt; ¼ tsp smoked paprika (1.25 ml) Smoked Paprika; about 2 eggs (100 g) Egg; about 6 Tbsp (100 ml) Double Cream; 2 Tbsp chopped capers (30 ml) Caper; 2 Tbsp chopped flat-leaf parsley (30 ml) Parsley

Independent adaptation of a publicly published Tom Kerridge recipe. Not affiliated with, sponsored by, or endorsed by Tom Kerridge.

DRESSING · ASPARAGUS & SPRING VEGETABLES

In the published recipe, this is the dressing for asparagus with duck egg yolk dressing.

Kerridge's duck-egg dressing for asparagus.

On the jar

DUCK-EGG

Method: stove
Yield: about 1½ cups
Ingredients: 11

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 100 mlWater 50 mlDry Mustard 5 mlSugar 5 mlSalt 3 mlSmoked Paprika 1 ml

Ingredients

Egg Yolkabout 4 yolks (72 g)
White Wine Vinegarabout 6 Tbsp (100 ml)
Waterabout 3 Tbsp (50 ml)
Dry Mustard1 tsp English mustard powder (5 ml)
Sugar1 tsp sugar (5 ml)
Salt½ tsp salt (2.5 ml)
Smoked Paprika¼ tsp smoked paprika (1.25 ml)
Eggabout 2 eggs (100 g)
Double Creamabout 6 Tbsp (100 ml)
Caper2 Tbsp chopped capers (30 ml)
Parsley2 Tbsp chopped flat-leaf parsley (30 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Duck-Egg Yolk Dressing 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:

2 kitchens · 5 stars · 1 national award

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Duck-Egg Yolk Dressing (Asparagus).

Adapted from a Tom Kerridge recipe (Tom Kerridge / tomkerridge.com (Asparagus with duck egg yolk dressing)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Tom Kerridge / tomkerridge.com (Asparagus with duck egg yolk dressing) (published as “Duck-Egg Yolk Dressing (Asparagus)”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar