Japanese Egg Yolk Sauce
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
57
Sourness
39
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
Directions:
1
In a medium bowl, beat egg yolks and lemon juice with a wooden spoon
2
Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify
3
When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu
4
Refrigerate in a squeeze bottle for convenient application