japanese egg yolk sauce (tamago-no-moto)
 
3   egg yolks
1/2 tsp  lemon juice
1-1/2 oz.  white miso
1 cup  vegetable oil
  salt to taste
  sprinkle of white pepper
  a pinch of grated yuzu (japanese orange), lime, or lemon peel
 
beat the egg yolks and lemon juice with a wooden spoon in a bowl. continue 
to beat, adding the salad oil a few drops at a time until the mixture 
begins to emulsify. keep on adding the rest of the oil, then stir in the 
miso and the seasonings. refrigerate in a squeeze bottle. this is were i 
found it: http://www.ichef.com/bulletinboard-thread.cfm?threadid=273#5050 
 
 
 
 
(ID: 75612) Mirror: rec.food.recipes: Thu, Nov 4, 2004


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