Easy Egg Yolk Gravy

Growing up, my mom would always make gravy from a packet or jar – I thought that’s just how gravy was made. The few times she tried making it from scratch, it ended up lumpy or flavorless, so she stuck to the store-bought stuff.

Turns out, she was missing one simple secret that makes homemade gravy amazing: egg yolks. They add richness and a silky smoothness that you just can’t get from flour alone. Plus, it’s actually easier to make than traditional gravy because egg yolks help prevent those dreaded lumps from forming.

What Kind of Egg Yolks Should I Use?

For making egg yolk gravy, fresh eggs are absolutely key since the yolks are what gives this gravy its signature rich, silky texture. Regular large chicken eggs from your grocery store work perfectly fine here – there’s no need to seek out specialty eggs unless you want to. Just make sure your eggs are as fresh as possible and at room temperature before separating them, as this helps them blend more smoothly into the gravy. If you’re separating the eggs ahead of time, you can cover and refrigerate the yolks for a few hours, but bring them back to room temperature before using them in your gravy.

Options for Substitutions

While some ingredients in this gravy are essential, there’s room for flexibility with others:

• Beef bones: These are pretty important for the base flavor, but you could use a mix of beef and veal bones. In a real pinch, you could substitute with 4 cups of good-quality beef stock, but the gravy won’t have the same rich depth.
• Olive oil: Any neutral cooking oil works here – vegetable, canola, or even butter would do the job just fine.
• Mushrooms: Any type of mushroom works well – button, cremini, or shiitake. If you’re not a fan of mushrooms, you can leave them out, though they do add nice flavor.
• Fresh herbs: If you don’t have fresh thyme or rosemary, use dried herbs instead. The rule of thumb is to use 1 teaspoon dried herbs for every tablespoon of fresh.
• Egg yolks: This is a key ingredient that can’t really be substituted – they’re what makes this gravy special and gives it that silky texture. You need those yolks!
• Aromatics: The onion, celery, and garlic can be adjusted based on what you have. Leeks, shallots, or even a bit of carrot would work in place of onion. Just keep the proportions similar.

Watch Out for These Mistakes While Cooking

The biggest challenge when making egg yolk gravy is preventing the eggs from curdling – to avoid this, you’ll need to slowly temper the egg yolks by gradually whisking small amounts of the hot broth into them before adding them back to the pot.

Another common mistake is rushing the bone broth base – for the richest flavor and most nutrients, let those bones simmer for at least 4-6 hours, skimming off any foam that rises to the surface during the first hour.

Temperature control is crucial when finishing the gravy – once you’ve added the tempered egg yolks, keep the heat low and never let it boil, as this will result in a grainy texture instead of the silky-smooth consistency you’re after.

For the best results, strain your broth through a fine-mesh sieve before adding the egg yolks, and remember to season gradually throughout the cooking process rather than adding all the salt at once.

What to Serve With Egg Yolk Gravy?

This rich, hearty gravy is perfect for spooning over classic comfort foods that can really soak it up. Try serving it over fluffy mashed potatoes, rice, or buttered egg noodles – these starches make an excellent base for catching every bit of the savory sauce. The gravy also pairs wonderfully with roasted meats like beef, pork, or chicken, especially when you’re looking for a Sunday dinner vibe. If you want to keep things simple, some warm crusty bread works great for mopping up the plate, and steamed vegetables like green beans or carrots help balance out the richness of the gravy.

Storage Instructions

Keep Cool: Once your egg yolk gravy has cooled down, transfer it to an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. Since this gravy contains egg yolks, it’s important not to leave it at room temperature for more than 2 hours.

Freeze: While you can freeze this gravy, keep in mind that the texture might change a bit due to the egg yolks. If you decide to freeze it, place it in a freezer-safe container and use within 1 month. Just remember to leave some space at the top of the container as liquids expand when frozen.

Warm Up: To bring your gravy back to life, warm it up slowly over low heat while whisking constantly. This helps prevent the egg yolks from curdling. If it seems too thick, thin it out with a splash of warm beef broth. Avoid using the microwave as it can cause the gravy to separate.

Preparation Time	15-20 minutes
Cooking Time	105-120 minutes
Total Time	120-140 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 15-20 g

Ingredients

• A large bunch of raw beef bones (about 3-4 pounds)
• 1/4 cup olive oil (60 ml)
• 1 onion, chopped
• 1 celery stalk, chopped into pieces
• 2 garlic cloves, sliced
• 7 oz mushrooms (200g), chopped
• 3 liters cold water (0.8 gallons)
• 3-4 sprigs of thyme
• 1-2 sprigs of rosemary
• 2 large egg yolks
• Salt and freshly ground black pepper

Step 1: Roast the Bones

Preheat your oven to 430°F (220°C).

Spread the bones out on a large roasting tray and place them in the oven for 45 minutes.

Turn the bones after 30 minutes to ensure even roasting.

The bones should turn a dark golden brown by the end of this process, which will enhance the flavor of your stock.

Step 2: Sauté the Vegetables

While the bones are roasting, heat olive oil in a large frying pan over medium heat.

Sauté the chopped onion, celery, garlic, and mushrooms until they become caramelized.

This should take about the same amount of time as the bones are roasting.

Step 3: Combine Ingredients in Stockpot

Once both the bones and vegetables are ready, transfer the caramelized vegetables and roasted bones into a large stockpot.

Scrape any rendered fat and bits from the roasting tray into the pot to capture maximum flavor.

Pour in 3 liters of cold water, then bring the mixture to a boil.

Skim off and discard any foamy impurities that form on the surface.

Step 4: Simmer and Strain the Stock

Cover the pot with a lid and reduce the heat to a low simmer.

Let it simmer gently for 1 hour, allowing the flavors to meld together.

After an hour, strain out the bones and vegetables by pouring the stock through a fine-mesh strainer.

Return the strained stock to the pot.

Step 5: Reduce the Stock

Continue heating the strained stock over moderate-high heat without a lid.

Let it reduce until the liquid is approximately 16 fl oz (480 ml).

This can take some time, so keep an eye on it.

Add rosemary and thyme for the last 10 minutes of reducing to infuse the stock with their aromatic flavors.

Step 6: Thicken with Egg Yolks

Separate 2 egg yolks into a large bowl and whisk them well.

Slowly incorporate the hot stock by adding 1 tablespoon at a time to the whisked egg yolks, continuously whisking to prevent curdling.

Once about a cup of stock is mixed with the yolks, pour the egg mixture back into the remaining stock.

Whisk continuously over low heat until the sauce thickens to your preferred consistency.

Step 7: Season and Serve

Finally, taste and season the sauce with salt and pepper to your liking.

Your rich and flavorful sauce is now ready to serve!

Enjoy the depth of flavor that the roasted bones and fresh herbs provide.