Spicy Egg Sauce
Ingredients
2 tbsps of rice vinegar
1 1/3 tbsps of malt vinegar
1 tbsp of soy sauce
1/2 tsp of rock salt
1/2 tsp of mustard powder
1/8 tsp of fish powder
1/8 tsp of garlic powder
2 chicken egg yolks
1 cup of safflower oil
4 tbsps of spicy pepper sauce
1 tsp of honey
Directions
1) In a bowl, whisk together the vinegar, soy sauce, salt, mustard, fish powder, and garlic powder until the fish powder is completely dissolved. 2) Using a pedal mixer, blend together the egg yolks and the mixture. 3) While maintaining a steady speed on the pedal mixer, slowly pour the oil into the mixture in a thin, steady stream until the sauce is thickened and well blended. 4) Add the spicy pepper sauce and honey and whisk until well incorporated. Serve immediately or store in an icebox or a location with cold temperatures for up to two weeks.Preparation Time
10 minutesCook time
N/ATotal time
10 minutesYield
1 cupIf you're not planning to eat the sauce immediately, or if you do not have an icebox or an equally cold place to store it, it is unwise to make this recipe as the eggs in the sauce will cause it to go rancid rather quickly.
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Comments
Author's Notes
Base recipe by Joshua Bousel @ Japanese-Style Mayo Recipe Substitute instructions by mayan in a comment made on October 15, 2013 at 1:09 PM. Additional instructions by Joshua Bousel @ Spicy Mayo for Sushi Recipe