For the best results, use high-quality, fresh ingredients. Ensure the egg yolks are at room temperature for optimal emulsification. Whisking with patience and persistence is key to achieving a smooth, stable sauce. Adjust the amount of miso paste and citrus zest to suit your personal preferences. This sauce is best consumed within 3-5 days, stored in the refrigerator.
Japanese Egg Yolk Sauce
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING12 People
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VIEWS58
Indulge in the velvety decadence of this golden egg yolk sauce, reminiscent of the finest Japanese culinary creations. Its luxurious texture, vibrant color, and subtle umami notes elevate any dish to a gourmet experience. Prepare to be captivated by its irresistible allure.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol51 mg
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Fiber0 g
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Protein1 g
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Saturated Fat3 g
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Sodium137 mg
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Sugar0 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium-sized bowl, whisk together the egg yolks and lemon juice until pale and slightly frothy. (Approximately 1 minute)
02
StepBegin adding the vegetable oil, drop by drop, while continuously whisking with a wooden spoon or a sturdy whisk. Ensure each drop is fully incorporated before adding the next, creating a stable emulsion. (Approximately 5-7 minutes)
03
StepAs the sauce begins to thicken and emulsify, gradually increase the stream of oil, maintaining a steady whisking motion. Continue until all the oil has been incorporated and the sauce is thick, glossy, and smooth. (Approximately 3-5 minutes)
04
StepGently fold in the white miso paste, grated citrus zest, and white pepper until evenly distributed. (Approximately 1 minute)
05
StepSeason with sea salt to taste, adjusting as needed to achieve the perfect balance of flavors. (Approximately 30 seconds)
06
StepTransfer the Japanese Egg Yolk Sauce to a squeeze bottle or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. (Approximately 30 minutes cooling time)
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RECIPE REVIEWS
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Marina Ratke
Jun 4, 2025The yuzu zest really makes this sauce special. It's so bright and flavorful.
Samantha Runolfsson
May 10, 2025I had some trouble getting the sauce to emulsify at first, but after a few tries, I got it right. Be patient and keep whisking!
Mohamed Sauer
Mar 15, 2025The best recipe ever!
Angelita Lebsack
Mar 10, 2025I never thought it was so easy to make it!
Marilou Cronin
Mar 6, 2025I added a little bit of wasabi to the sauce for an extra kick and it was delicious!
Letha Carroll
Jan 25, 2025This sauce is amazing! It's so easy to make and tastes just like the sauce I get at my favorite Japanese restaurant.
Gianni Bartoletti
Dec 27, 2024My family and I are so happy with this recipe!
Tania Mayert
Nov 21, 2024This is now my go-to sauce for everything!