Ingredients for Japanese Eggyolk Sauce Mayonnaise For Seafood
- 2 large egg yolks
- Canola Oil
- Light Miso
- Sake
- Sugar
- Orange Rind
- Soya Sauce
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How to Make Japanese Eggyolk Sauce Mayonnaise For Seafood
- In a blender or mixing bowl, whisk together 2 large egg yolks, 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon white pepper until light and frothy.
- With the blender running (or using an immersion blender), slowly drizzle in 1 cup of neutral-flavored oil (like canola or grapeseed oil) in a thin, steady stream. Continue blending until the mixture thickens into a creamy mayonnaise.
- Stir in 1 tablespoon of soy sauce and 1 teaspoon of mirin (optional, for added sweetness).
- Refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld and the mayonnaise to fully set. This step is crucial for the best taste and texture.
- Before serving, taste and adjust seasonings as needed. Consider adding a dash of wasabi, grated ginger, or minced garlic for an extra kick!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
