Egg Yolk Sauce - Pasteurised

Prepare the water bath for the sous-vide cooker immersion circulator device by attaching the bracket to hold the sous-vide stick onto the side of a large pot. Place the sous-vide cooker stick into the bracket. Fill the pot to between the minimum and maximum water levels shown on the sous-vide stick.

Set the sous-vide stick to heat up to 65c to start preheating the water to the required temperature.

Meanwhile, place your egg yolks into a fine mesh sieve over the top of a pouring jug. Use a spatula to push your egg yolks through the sieve into the jug.

Add a touch of salt to the jug (if using) and give the eggs a good mix to incorporate the salt.

Pour this mixture into a sous-vide bag and use your sous vide machine to suck all the air out of the bag and seal it. (or if you do not have a sous-vide machine to suck the air out of the bag, simply use a large enough Zip-Lock bag) 

Once the water in the pot is at 65c, gently lower the sous-vide sealed bag into the pot before attaching it to the side of the pot using a few laundry pegs (or similar) in order to hold it in place. (If you are using the Ziplock bag lower it slowly into the water. As the bag goes lower into the water the air naturally starts to push out of the bag opening. Seal the bag fully before pegging it onto the side of the pot with pegs or similar).

Set the sous-vide stick to cook for 32 minutes.

Just before the timer is up, add several ice cubes to a bowl of cold water, to make an ice bath.

Carefully remove the bag from the pot and immediately transfer the bag to the ice bath so that the cooking process stops. Allow the bag to let cool down until cold to touch - 15 minutes or so.

Transfer the Egg Yolk Sauce to an airtight container and refrigerate it until you are ready to use it.