Best 4 Japanese Eggyolk Sauce Mayonnaise For Seafood Recipes
Japanese egg yolk sauce mayonnaise is a creamy, rich, and tangy condiment that adds a burst of flavor to seafood dishes. It is commonly used as a dipping sauce for shrimp, crab, and fish, and can also be used to create a variety of delicious marinades, glazes, and dressings. With its unique combination of ingredients, Japanese egg yolk sauce mayonnaise offers a unique and flavorful twist on traditional mayonnaise, making it a popular choice for seafood lovers around the world. This article will provide you with a comprehensive guide to creating the perfect Japanese egg yolk sauce mayonnaise, including the necessary ingredients, step-by-step instructions, and helpful tips to ensure the best results.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE EGGYOLK SAUCE (MAYONNAISE) FOR SEAFOOD
This recipe is one I recently adopted. I have not yet tried it, but it sounds as though this recipe is great! Here's what the original poster had to say about this recipe: "I came across a request for an eggyolk sauce recipe on the forum. I did a little research on the net and since I found so many requests, I decided I need to try this. So this is my version of the widely searched sauce. I don't know whether it is anything like the real stuff, so I appreciate if people would tell me so in a review. In any case I believe this is a nice recipe for a little different homemade mayonnaise, that tastes good with Seafood. On tasting it, I believe that variations with wasabi, ginger or garlic would be very nice as well."
Provided by spatchcock
Categories Sauces
Time 5m
Yield 300 ml
Number Of Ingredients 7
Steps:
- combine all ingredients except the oil in a mixing bowl or blender.
- start beating/blending and add the oil subsequently in a small stream.
- Refrigerate for a few hours before using, so the spices can mingle.
- Important note: all ingredients must have roomtemperature.
Nutrition Facts : Calories 7, Fat 0.8, SaturatedFat 0.1, Cholesterol 1.8, Sodium 0.1
JAPANESE STEAKHOUSE GOLDEN SHRIMP
I've messed with this recipe for years trying to find the perfect golden sauce. This is it! Make the sauce the night before you cook the shrimp.
Provided by nriffer
Categories World Cuisine Recipes Asian
Time 8h20m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk egg yolks until smooth. Slowly drizzle the oil, a few drops at time, whisking continuously, until mixture resembles a thick custard. Slowly add rice vinegar, salt, garlic powder, and saffron, mixing until well combined. Cover your golden sauce and refrigerate until flavors meld, 8 hours to overnight.
- Place shrimp on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pat dry with paper towels.
- Melt butter in a large skillet over medium-low heat. Arrange shrimp in a circle in the skillet, with tails touching. Spoon about 1 heaping teaspoon golden sauce over each shrimp. Add white wine; cover with a lid and steam until sauce becomes fluffy, 5 to 7 minutes. Remove shrimp carefully with a slotted spatula onto serving plates.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 0.4 g, Cholesterol 141.3 mg, Fat 38 g, Protein 9.9 g, SaturatedFat 4 g, Sodium 184.4 mg, Sugar 0.1 g
JAPANESE EGG YOLK SAUCE
Golden egg yolk sauce similar to what's served in Japanese restaurants. Nice yellow color, firm texture, slightly oily.
Provided by SLPAULSON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, beat egg yolks and lemon juice with a wooden spoon. Beat in vegetable oil a few drops at a time, beating well after each addition until the mixture begins to emulsify. When all of the oil has been incorporated, stir in the miso, salt, white pepper and grated yuzu. Refrigerate in a squeeze bottle for convenient application.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 1.2 g, Cholesterol 51.2 mg, Fat 19.5 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 136.6 mg, Sugar 0.3 g
EGG YOLK SAUCE
Make and share this Egg Yolk Sauce recipe from Food.com.
Provided by jlterry2005
Categories Asian
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In Blender combine egg yolks, egg, white pepper, soy sauce, and salt. Blend well. Set blender to lowest setting and SLOWLY add in oil (Drizzle) until thick and rich. (Oil is to be added while blender is going).
- Top off scallops, shrimp,lobster, or fried rice and put lid on top to steam for 3-4 mins and enjoy!
Nutrition Facts : Calories 772.4, Fat 85, SaturatedFat 11.7, Cholesterol 129.5, Sodium 563, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 3.8
Tips:
- Use fresh ingredients: For the best flavor, use fresh eggs, vegetables, and herbs.
- Make sure the eggs are cold: Cold eggs will help the mayonnaise emulsify more easily.
- Use a blender or food processor: A blender or food processor will help you make the mayonnaise quickly and easily.
- Add the oil slowly: Drizzle the oil into the blender or food processor slowly, while the machine is running. This will help the mayonnaise emulsify properly.
- Season the mayonnaise to taste: Add salt, pepper, and other seasonings to taste. You can also add herbs, spices, or other flavorings.
- Use the mayonnaise immediately: Mayonnaise is best used immediately after it is made. However, it can be stored in the refrigerator for up to a week.
Conclusion:
Japanese egg yolk sauce, also known as mayonnaise, is a versatile condiment that can be used on a variety of dishes, from seafood to vegetables. It is easy to make at home with a few simple ingredients. By following the tips above, you can make perfect mayonnaise every time. If you are looking for a delicious and easy way to add flavor to your meals, give Japanese egg yolk sauce a try. You won't be disappointed!
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