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Eggs, Vegetables Sauce 4 Servings

INGREDIENTS

3 tb Powdered wasabi
1 ts Lemon juice
1 ts Lime juice
1 lg Egg; at room temperature
1/2 c Canola or vegetable oil
1/2 ts Soy sauce
1/2 ts Ground coriander

INSTRUCTIONS

Makes 3/4 cup.  "Martha Stewart Living" magazine, June, 1995, p. 102.
1.  Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small
bowl.  Let stand for 15 minutes.
2.  Meanwhile, break egg into food processor before turning it on.  Slowly
add oil, a few drops at a time at first, then in a thin steady stream until
mixture is thick, about 2 to 3 minutes.  Add wasabi mixture, soy sauce, and
coriander and pulse to combine, about 5 seconds.  Refrigerate until ready
to serve.
NOTE:  Raw eggs should not be used in food for pregnant women, children,
the elderly, or anyone whose health is compromised. Note by Tony Lima: The
NOTE above is part of the original recipe.  If you don't like it, flame
Martha, not me.  Her address is mstewart@msl.timeinc.com (I'm not making
this up). tony.lima@toadhall.com (Tony Lima)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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