Vegetarian Creamy Salted Egg Sauce
Indulge in the rich and luxurious flavors of Vegetarian Creamy Salted Egg Sauce, a unique twist on a beloved classic that’s perfect for vegetarians! This velvety sauce combines the rich umami of crumbled salted egg yolks with aromatic curry leaves, fragrant garlic, and a hint of spice from fresh red chili. Rounded out by a luscious blend of cooking cream and vegetable broth, it’s thickened to perfection with a smooth cornstarch slurry. Whether drizzled over steamed vegetables, tossed with noodles, or served alongside warm rice, this quick and easy recipe (ready in just 25 minutes!) is sure to elevate any meal with its irresistible blend of savory and creamy indulgence. Perfect for cozy dinners or entertaining, this dish promises to wow your taste buds! Keywords: vegetarian salted egg sauce, creamy egg yolk sauce, curry leaves recipe, quick vegetarian sauce recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces Salted egg yolks (cooked)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 10 pieces Fresh curry leaves
- 1 cup Cooking cream
- 0.5 cup Vegetable broth
- 1 piece Red chili, finely chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Prepare the salted egg yolks by boiling salted eggs for about 10 minutes. Allow them to cool slightly, then peel off the shells and separate the yolks from the whites. Use the yolks for this recipe, and reserve the whites for another use if desired.
In a bowl, crumble the cooked salted egg yolks with a fork until they are smooth and creamy. Set aside.
In a medium-sized skillet over medium heat, melt the unsalted butter.
Add minced garlic and curry leaves to the melted butter, sautéing them until the garlic becomes fragrant and the curry leaves are crispy, about 3 minutes.
Stir in the crumbled salted egg yolks, mixing well with the garlic and curry leaves.
Pour in the cooking cream and vegetable broth, stirring continuously to combine.
Add the finely chopped red chili, salt, and ground white pepper, stirring the sauce to blend all ingredients uniformly.
In a small bowl, mix the cornstarch with water to form a slurry. Gradually add this slurry to the sauce while stirring constantly to avoid any lumps.
Continue to cook the sauce over medium-low heat until it thickens to your desired consistency, about 3-5 minutes.
Taste and adjust seasoning with additional salt or pepper if necessary.
Remove from heat and serve immediately, drizzling over your favorite vegetables, rice, or noodles.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 3614 mg | 1205% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 12.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 459 mg | 35% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
