Japanese Eggyolk Sauce (Mayonnaise) For Seafood - cooking recipe

Ingredients

3 large egg yolks
250 ml canola oil
1/2 teaspoon light miso or 1/4 teaspoon dark miso
1 -2 tablespoon sake
1 pinch sugar
1 pinch orange rind
soya sauce

Preparation

combine all ingredients except the oil in a mixing bowl or blender.
start beating/blending and add the oil subsequently in a small stream.
Refrigerate for a few hours before using, so the spices can mingle.
Important note: all ingredients must have roomtemperature.