On Line Cookbook
Japanese Golden Prawn Sauce - Sakura Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Eric Light via Martha Purdy

Ingredients
  • 3 egg yolks
  • 1 egg
  • 1 liter vegetable oil
  • 1 Tbsp (15 ml). white pepper
  • 1 Tbsp (15 ml). salt
  • soy sauce to taste (approximately 5 tbsp (70 ml) to 6 tbsp)
Preparation
  • Put egg and yolks in a 1 litre glass container.
  • Add a little oil, begin beating with whisk.
  • Slowly add the rest of the oil while whisking.
  • Add pepper, salt, and soy sauce to taste, mix.
  • Be careful to add the oil very slowly. If too much is added at once, the mixture will separate and be wasted. You can tell the mixture has separated when it does not look smooth and creamy like mayonnaise.
  • Using a blender will often destroy the sauce - whisk it by hand instead.
Comments
This sauce goes very well with any type of seafood.

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.