Japanese Eggyolk Sauce (Mayonnaise) for Seafood

Japanese Eggyolk Sauce (Mayonnaise) for Seafood

Time: 5 mins

Ingredients

• 3 large egg yolks
• 250 ml canola oil
• 1/2 teaspoon light miso or 1/4 teaspoon dark miso
• 1 -2 tablespoon sake
• 1 pinch sugar
• 1 pinch orange rind
• soya sauce

Directions

• 1 combine all ingredients except the oil in a mixing bowl or blender.
• 2 start beating/blending and add the oil subsequently in a small stream.
• 3 Refrigerate for a few hours before using, so the spices can mingle.
• 4 Important note: all ingredients must have roomtemperature.

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