2 Ways to Make Salted Egg Sauce for Delicious Seafood Dishes and Cakes

Blend the salted egg yolk mixture

First, add 6 cooked salted egg yolks into a blender with 1 packet of fresh milk, 1 teaspoon of salt, 1/2 tablespoon of seasoning, 1 tablespoon of fish sauce, and 3 tablespoons of chili sauce.

Use a spoon to stir the mixture well. Turn on the blender to puree the ingredients until smooth.

Mix the cornstarch mixture

Add 1/2 tablespoon of cornstarch into a bowl, 1 tablespoon of water, and stir well until the cornstarch dissolves, creating a uniform mixture.

Cook the salted egg sauce mixture

Pour the freshly blended salted egg mixture into a pot. Then, place the pot on the stove and cook over low heat for about 7 minutes until the salted egg mixture is gently boiling, then turn off the heat.

Slowly add the cornstarch mixture into the sauce pot while stirring continuously until the sauce thickens to your desired consistency.

Final product

The salted egg sauce for seafood dishes is now ready. The sauce is delicious, smooth, with a slightly spicy, sweet, and moderately fatty taste. Prepare a plate of your favorite seafood and drizzle the salted egg sauce on top and enjoy!

Blend the salted egg milk mixture

First, preheat the oven to 200 degrees Celsius for 10 minutes.

Then, place the 5 cleaned salted egg yolks in the oven for 10 minutes.

Next, put the roasted salted eggs into a blender along with 35gr of sugar, 40gr of condensed milk, 50gr of whipping cream, and 30gr of cornstarch. Blend the mixture until smooth.

Strain the salted egg milk mixture

You strain the blended salted egg milk mixture through a sieve and strain it again for a smoother, finer mixture.

Cooking the salted egg milk mixture

You pour the filtered salted egg mixture into a pan. Then, you place the pan on the stove and cook over low heat for about 7 minutes, stirring continuously until the mixture thickens and separates from the bottom of the pan.

Next, turn off the heat and add 25g of unsalted butter, continuing to stir until the butter melts and blends into the sauce mixture.

Finally, you pour the sauce into a bowl and cover the entire surface of the sauce with cling film, sealing it tightly.

Let the sauce cool for about 20 minutes and keep it chilled in the refrigerator for about 20 minutes in the refrigerator.

Whipped salted egg yolk sauce mixture

You put 110gr of whipping cream into a bowl and whip at high speed.

While whipping, gradually add 20gr of sugar and whip until the sugar dissolves, about 5 minutes.

Next, divide the chilled salted egg yolk milk into 3 portions.

Gradually add each portion of the salted egg yolk mixture into the cream bowl and whip until all the salted egg yolk is used.

Finally, whip for another 30 seconds until all ingredients are well combined.

Finished Product

So the salted egg sauce for baked goods is complete. The sauce is thick, smooth, and glossy yellow with a moderate richness, sweetness, and a fragrant salted egg aroma. This sauce is delicious when eaten with bread, various pastries, and especially with sponge cake.