Japanese Egg Yolk Sauce
A creamy sauce made from egg yolks, miso, and yuzu zest, perfect for drizzling over various dishes.
Ingredients
- egg yolks (3 )
- lemon juice (0.5 teaspoon)
- vegetable oil (1 cup)
- white miso paste (2.5 tablespoons)
- grated Japanese orange (yuzu) zest (0.25 teaspoon)
- freshly ground white pepper (1 pinch)
- salt (0 )
Instructions
- Beat egg yolks and lemon juice in a medium bowl 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 oil has been incorporated, stir in miso, orange zest, pepper, and salt.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 181
- fat: 20 g
- sats: 3 g
- carbs: 1 g
- fibre: 0 g
- protein: 1 g
- salt: 0 g