Ingredients
- 4 tbsp melted vegan butter + 2 tbsp of solid vegan butter that will be added to the hot mixture once thickened
- 2 campari/cocktail tomatoes, seeds removed
- 1/2 C water
- 1/4 C unsweetened nondairy milk
- 4 tbsp nutritional yeast
- 1 tsp cornstarch
- 1/2 tsp turmeric
- 1/2 tsp kala namak/black salt
Instructions
- To make the egg yolk sauce, add the tomatoes, melted vegan butter, water, nondairy milk, nutritional yeast, cornstarch, and turmeric to a blender and blend on high until very smooth.
- Add this mixture to a saucepan and whisk over medium heat until thick.
- For serving, you will warm up the egg yolk mixture again on low and whisk in the additional 2 tablespoons of vegan butter. Once heated through, remove from the heat and stir in the kala namak just before serving.er, approximately 6 to 9 minutes. Once it's bubbling and thicker, remove the sauce pan from the heat and set aside.
Notes
- Lauren Toyota is awesome and this is yet again another awesome creation of hers, this sauce is from her breakfast trifle recipe on her blog, but we more frequently use it to give our take on a Korean Bibimbap that little extra flavour and viscosity that makes it not only more authentic but feel more wholesome. (So many recipes treat bibimbap like they do a burrito bowl, a bowl or starch with multiple ingredients artfully arranged on top, while that is the case, it really is only half the equation... bibimbap needs to be mixed into an orange congealed mixed up mess of rice and ingredients which is made better and easier by using a decent dollop of sweet hot fermented chili paste, and this great yolk sauce!)
- Okay, I am in love with this sauce as it lets me obsess over bibimbap to the extreme, but more than that, I can make a double or triple batch, skip the extra butter and just jar it for the fridge, where it will honestly survive for months with no corruption or ill effects, when I need it, I just reheat a portion and dispense... so good!