Recipe: Japanese Egg Yolk Sauce

Japanese Egg Yolk Sauce

3 egg yolks
1/2 teaspoon lemon juice
2 1/2 tablespoons white miso paste
1 cup vegetable oil
salt to taste
1 pinch freshly ground white pepper
1/4 teaspoon grated yuzu (Japanese orange), lemon or lime peel

In a medium bowl, beat egg yolks and lemon juice 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 of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.

Makes 12 servings

Editor's note:
Cooking Egg Yolks for Use in Recipes
Source; American Egg Board

Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.