Japanese Eggyolk Sauce (Mayonnaise) for Seafood Recipe #102309
This recipe is one I recently adopted. I have not yet tried it, but it sounds as though this recipe is great! Here's what the original poster had to say about this recipe: "I came across a request for an eggyolk sauce recipe on the forum. I did a little research on the net and since I found so many requests, I decided I need to try this. So this is my version of the widely searched sauce. I don't know whether it is anything like the real stuff, so I appreciate if people would tell me so in a review. In any case I believe this is a nice recipe for a little different homemade mayonnaise, that tastes good with Seafood. On tasting it, I believe that variations with wasabi, ginger or garlic would be very nice as well."
by spatchcock
5 min | 5 min prep
300 ml
- 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
- combine all ingredients except the oil in a mixing bowl or blender.
- start beating/blending and add the oil subsequently in a small stream.
- Refrigerate for a few hours before using, so the spices can mingle.
- Important note: all ingredients must have roomtemperature.
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5 stars