| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Japanese |
1 |
Batch |
INGREDIENTS
| 3 |
|
Egg yolks |
| 3 |
oz |
Salad oil |
| 3 |
oz |
Olive oil |
| 1 |
oz |
Teriyaki sauce |
| 1 |
ts |
Ginger root, pared, minced |
| 1/2 |
ts |
Garlic, pared, minced |
| 1/2 |
oz |
Lemon juice |
INSTRUCTIONS
Instructions: Place yolks in blender or food processor; begin blending. Add
oils gradually; process until mixture is completely blended. Add remaining
ingredients; combine. Pour into bowl; cover. Refrigerate. Can be made one
day ahead.
Posted to MM-Recipes Digest V4 #6 by valerie@nbnet.nb.ca (valerie) on Feb
08, 1999
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