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  Recipe Home » Sauces » Creamy Mizutaki Sauce
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  Creamy Mizutaki Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 270
Ingredients:
Stephen Ceideburg
1 Egg (see note)
1 tbsp Vinegar
1 cup Salad oil
1/3 cup Sour cream
2 tbsp Japanese soy sauce
2 tbsp Mirin or dry sherry
1/3 cup Beef broth
Instructions:
From the "Japanese Country Cookbook, " by Russ Rudsinski.

Combine egg, vinegar and 1/4 cup of the oil in a blender. Process
until creamy. Slowly add remaining oil at high speed until mixture
resembles mayonnaise. Transfer to a bowl and add sour cream, soy
sauce, main and broth.

Place sauce in small individual dishes for each diner.

Editor's note: According to studies, uncooked eggs may not be safe
since, in rare instances, they may carry salmonella. If you are
reluctant to eat raw egg, an egg substitute such as Egg Beaters may
be used.

PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7
g saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber.

Karola Saekel writing in the San Francisco Chronicle, 7/14/93.
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