Japanese Egg Yolk Sauce Recipes

EGG YOLK SAUCE

Egg Yolk Sauce image

Make and share this Egg Yolk Sauce recipe from Food.com.

Provided by jlterry2005

Categories Asian

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups vegetable oil
2 egg yolks
1 egg
1 teaspoon white pepper
2 tablespoons soy sauce
1 pinch salt

Steps:

In Blender combine egg yolks, egg, white pepper, soy sauce, and salt. Blend well. Set blender to lowest setting and SLOWLY add in oil (Drizzle) until thick and rich. (Oil is to be added while blender is going).
Top off scallops, shrimp,lobster, or fried rice and put lid on top to steam for 3-4 mins and enjoy!

Nutrition Facts : Calories 772.4, Fat 85, SaturatedFat 11.7, Cholesterol 129.5, Sodium 563, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 3.8

JAPANESE EGGYOLK SAUCE (MAYONNAISE) FOR SEAFOOD

Japanese Eggyolk Sauce (Mayonnaise) for Seafood image

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."

Provided by spatchcock

Categories Sauces

Time 5m

Yield 300 ml

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 7, Fat 0.8, SaturatedFat 0.1, Cholesterol 1.8, Sodium 0.1

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