Japanese Eggyolk Sauce (Mayonnaise) for Seafood Recipe

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Japanese Eggyolk Sauce (Mayonnaise) for Seafood
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Ingredients:

  • 3 large egg yolks
  • 250 ml canola oil
  • 1/2 tsp light miso
  • 1 -2 tbsp sake
  • 1 pinch sugar
  • 1 pinch orange rind

Directions:

  1. Combine all ingredients except the oil in a mixing bowl or blender.
  2. Start beating/blending and add the oil subsequently in a small stream.
  3. Refrigerate for a few hours before using, so the spices can mingle.
  4. Important note: all ingredients must have roomtemperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 195.09 Kcal (817 kJ)
Calories from fat 188.74 Kcal
% Daily Value*
Total Fat 20.97g 32%
Cholesterol 46.5mg 16%
Sodium 26.69mg 1%
Potassium 18.24mg 0%
Total Carbs 0.3g 0%
Sugars 0.04g 0%
Dietary Fiber 0.01g 0%
Protein 1.67g 3%
Iron 0.3mg 1%
Calcium 7.2mg 1%
Amount Per 100 g
Calories 568.67 Kcal (2381 kJ)
Calories from fat 550.17 Kcal
% Daily Value*
Total Fat 61.13g 32%
Cholesterol 135.54mg 16%
Sodium 77.79mg 1%
Potassium 53.18mg 0%
Total Carbs 0.88g 0%
Sugars 0.11g 0%
Dietary Fiber 0.04g 0%
Protein 4.87g 3%
Iron 0.7mg 1%
Calcium 21.1mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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