Japanese Eggyolk Sauce for Seafood

• 3 large egg yolks
• 1 cup (225 ml) canola oil
• 1/2 tsp (2 ml) light miso or 1/4 tsp (1 ml) dark miso
• 1 tbsp (15 ml) to 2 tbsp (30 ml) sake
• 1 pinch sugar
• 1 pinch orange rind
• soya sauce

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 be at room temperature.

egg yolks, canola oil, light miso, sake, sugar, orange rind, soya sauce

Taken from online-cookbook.com/goto/cook/rpage/001831 (may not work)