Japanese Egg Yolk Sauce


This golden egg yolk sauce is similar to what's served in Japanese restaurants. It's slightly oily, firm in texture, and has a nice yellow color. Refrigerate in a squeeze bottle for convenient application.

Prep Time:
10 mins
Total Time:
10 mins
1 1/2 cups


  • 3 egg yolks

  • ½ teaspoon lemon juice

  • 1 cup vegetable oil

  • 2 ½ tablespoons white miso paste

  • ¼ teaspoon grated Japanese orange (yuzu) zest

  • 1 pinch freshly ground white pepper

  • salt to taste


  1. Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.


You can use lemon or lime zest instead of yuzu zest.

Editor's Note:

This recipe contains raw egg. We recommend that young children, older adults, and people who are pregnant or immunocompromised do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts (per serving)

181 Calories
20g Fat
1g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 181
% Daily Value *
Total Fat 20g 25%
Saturated Fat 3g 17%
Cholesterol 51mg 17%
Sodium 137mg 6%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 13mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love