It’s cookie and candy making time again, which means I’ve got a couple egg yolks in the refrigerator.  We make Divinity and Macaroons in our house, so the egg yolks tend to pile up after a couple days of baking. 

Faced with numerous egg yolks staring at me from my refrigerator shelves, I know I need more than a couple ways in which to use them up.  I do have a great Hollandaise Sauce that comes in handy over the Holidays because we like to serve our vegetables kind of fancy when company comes. If you’re stuck with extra egg yolks, you might want to give this recipe a try:

Simple Hollandaise Sauce

You’ll need:  3 egg yolks, juice of 2 lemons, 1/2 tsp. salt, 1/8 tsp. cayenne pepper, and 1/2 cup melted butter, and a trusty blender.

Here’s how I make it:  Put egg yolks, lemon juice, salt, and cayenne pepper in blender.  Mix on low until just blended.  Now, put the cover on the blender, and continue on low speed while you start to pour a little of the melted butter through the opening in the cover.  Once it’s mixed a bit, turn the blender to high speed and carefully pour in remaining melted butter.  Let blend on high until mixture thickens.  Serve over hot vegetables like broccoli, green beans, or asparagus.  Or you may want to treat the family to Eggs Benedict in the morning!

Some other ideas for using up egg yolks?  I’ll bet you can make egg nog with extra egg yolks.  My husband loves egg nog and would be amazed if I gave him a cup of real homemade egg nog!  Does anyone have a recipe for egg nog?  Or, how about homemade mayonnaise?  I heard it’s fantastic, but have never tried making it.  Then there’s always homemade egg noodles…

Any ideas?  I’d love to hear from you.