Japanese Egg Yolk Sauce

Japanese Egg Yolk Sauce

Ingredients

  • 3 egg yolks
  • 1/2 teaspoon lemon juice
  • 2 1/2 tablespoons white miso paste
  • 1 cup vegetable oil
  • salt to taste
  • 1 pinch freshly ground white pepper
  • 1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel


Directions

  1. In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.

05/08/2018
Japanese Egg Yolk Sauce, recipe PT15M PT1H 5 455 calories

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