Japanese Eggyolk Sauce (Mayonnaise) For Seafood

1. 1

   combine all ingredients except the oil in a mixing bowl or blender.

2. 2

   start beating/blending and add the oil subsequently in a small stream.

3. 3

   Refrigerate for a few hours before using, so the spices can mingle.

4. 4

   Important note: all ingredients must have roomtemperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.