I decided to try the egg yolk sauce they put over the shrimp and lobster in the Hibachi steakhouses and this time it was almost exactly like the restaurants.
JAPANESE EGG YOLK SAUCE
3 egg yolks (pasteurized)
3/4 cup 100% corn oil
spash of lemon juice
dash of white pepper
Using a hand mixer beat the eggs yolks for 1 minute.
Add the oil just a little bit at a time and continue mixing. Mix well after each time you add oil and mixture will slowly get thicker. I think it took me a total of about 20-25 minutes of adding and mixing until I got the right consistency.
Add pepper and lemon at the end and mix well.
JAPANESE EGG YOLK SAUCE
3 egg yolks (pasteurized)
3/4 cup 100% corn oil
spash of lemon juice
dash of white pepper
Using a hand mixer beat the eggs yolks for 1 minute.
Add the oil just a little bit at a time and continue mixing. Mix well after each time you add oil and mixture will slowly get thicker. I think it took me a total of about 20-25 minutes of adding and mixing until I got the right consistency.
Add pepper and lemon at the end and mix well.
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