Sakura Sauce

Smooth japanese creamy sauce for seafood or chicken.

In a medium bowl , add the 3 egg yolks , whole egg , and a little vegetable oil.

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 hand-held blender , begin mixing until of mayonnaise consistency , slowly adding the rest of the oil.

Add white pepper , salt , soy sauce , and remaining oil.

Mix until well blended.

Use with seafood or chicken , covering with sakura sauce when almost completely cooked.

Sprinkle wine around food , simmering for 3 to 4 minutes , and serve.

The wine creates steam so sauce will cook on top.

egg yolks, egg, vegetable oil, white pepper, salt, soy sauce, cooking wine