Japanese Egg Yolk Sauce recipe

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Ingredients

3 egg yolks
½ teaspoon lemon juice
2 ½ tablespoons white miso paste
1 cup vegetable oil
salt to taste
1 pinch freshly ground white pepper
¼ teaspoon grated yuzu (Japanese orange), lemon or lime peel

Nutrition Info

181.3 calories
carbohydrate: 1.2 g
cholesterol: 51.2 mg
fat: 19.5 g
fiber: 0.2 g
protein: 1.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 136.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 1/2 cups

Recipe Note

Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.

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