Japanese Eggyolk Sauce (Mayonnaise) for Seafood

Recipe by spatchcock
READY IN: 5mins
YIELD: 300 ml
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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