There was a time when salted egg-flavored things were everywhere. It seemed as if everyone just wanted itlog na maalat in everything they ate. Chips, seafood, anything deep-fried, even dessert. And it’s really not surprising; the Filipino staple/Asian delicacy is punchy and salty, livening up any light dish or sweet dessert. Truthfully, we never got over this fad. (Let it be clear though—it wasn’t a fad.) So in the same spirit, we made this salted egg sauce so we could have the rich, fatty, umami-rich flavor with whatever we have.
Ingredients
- 4 salted egg yolks
- 2 tbsp butter
- ¼ cup milk
- 2 cloves garlic, grated
Using a fork, mash egg yolks with a fork until it becomes crumbly.
In a pan, melt butter over medium heat then add garlic. Be careful not to brown them!
When garlic is fragrant, reduce heat to low and add salted egg yolks.
Saute yolks until the butter starts to bubble.
Pour milk and whisk well until the sauce thickens into preferred consistency.
You can serve immediately, or pass the sauce through a food processor for a smoother consistency.
