or maybe 2 (I usually cook for 1 or 2)? I assume I can just halve a recipe that calls for 4 egg yolks, but that might still give me too much sauce. Has anyone successfully done this with a single yolk? I'm going to give it a try tomorrow but thought I'd see if one of the 'hounds has some advice.
Also, to the Minnesota Chowhounds, may you have a happy St. Urdo's Day ;) http://www.sainturho.com/ Perhaps a feast of grasshoppers and Finnish wine is called for!