Japanese Eggyolk Sauce (Mayonnaise) for Seafood

Name: Japanese Eggyolk Sauce (Mayonnaise) for Seafood
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 250
Cuisine: Japanese, Asian
Ingredients: 250 milliliters canola oil; 3 larges egg yolks; 1 teaspoons light miso or 1/4 teaspoon dark miso; 1 pinch orange rind; 1 Tbsp sake; 250 servings soya sauce; 1 pinch sugar

The recipe Japanese Eggyolk Sauce (Mayonnaise) for Seafood is ready in around 5 minutes and is definitely a spectacular gluten free, dairy free, and vegetarian option for lovers of Japanese food. This recipe makes 250 servings with 20 calories, 2g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up canolan oil, sugar, sake, and a few other things to make it today. It works well as a sauce.

Ingredients

Servings:

250milliliters

canola oil 3larges

egg yolks 1teaspoons

light miso or 1/4 teaspoon dark miso 1pinch

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try De Morgenzon Reserve Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.