Egg Yolk Sauce
A savory Japanese-style sauce, great on meat dishes.
- 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 peel lemon or lime peel will work if you can't get yuzu
In a medium-sized bowl, use a wooden spoon to beat the egg yolks and lemon juice. Beat in the veggie oil, a few drops at a time, until the mix starts to emulsify. Make sure to beat it well after every drop. When you've incorporated all of the oil, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a plastic bottle.