Sakura Sauce

Sakura Sauce

  • Prep Time: 5 mins
  • Total Time: 9 mins
  • Servings: 4-6

    • About This Recipe

    “Smooth Japanese creamy sauce for seafood or chicken.”

    Ingredients

  • 3egg yolks
  • 1whole egg
  • 1quartvegetable oil
  • 1tablespoonwhite pepper
  • 1tablespoonsalt
  • 5tablespoonssoy sauce
  • cooking wine

    • Directions

  • In a medium bowl, add the 3 egg yolks, whole egg, and a little vegetable oil.
  • Note: Be careful to add the oil very slowly. 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.

    • Reviews

  • “I would definitely make this in a food processor, not by hand. It should thicken then.”

  • “I want to apologize for posting this recipe without actually trying it first.So, please be warned that a few people have tried this, and it isn’t turning out right.If anyone knows a better or correct way to make it, please let me know.This was requested by me in the discussion group, and someone else passed it along to me.But, people are having problems with it being too thin.Would love suggestions, or correct way to make it!Sorry again, and thanks!”

  • “I used 6 egg yolks and 2 whole eggs and beat by themselves for 10 minutes.They thickened on their own.Then I added 2/3 cup of vegetable oil at a time slowly until it was the right consistency2 tablespoons of soy sauce and left the salt and pepper the same…. Turned out perfect :)”

  • “I got better results using 1 Cup of oil instead of 1 Qrt. You can also use Crisco.”

  • “OK guys ive played with a recipe simular to this in the past and have devolped the answer you are all looking for…Instead of using 3 egg yokes use the 3 egg whites and the 1 whole egg then follow the recipe blending with the 1/2qt of oil then adding the rest of the recipe after you get the mayonaise consistency.Be very easy with the soy sauce its potent!You will have an amazing sauce if its done right!”

  • “I tried this recipe last weekend, at first I had the same problem with getting the mayonaise consistcy, but I now have the answer!Take the 3 egg yokes, 1 whole egg and blend with a hand mixer, it will thicken, start adding the oil gradually, I also added paprika and some lemon juice to the recipe.*Be careful with the soy sauce, I suggest 2 or 3 tablespoons, too much takes over the entire taste.I hope this will help.”

  • “Try adding soy sauce to mayonnaise.I think that would be an easier way to go about it.”

  • “I tried the same thing and came up with nothing but a tub of oil.Did anybody figure this one out yet?Thanks”

  • “I had the same problem making this sauce.No matter how long I blended it, it never got thick. What’s up with that? Is this recipe for real?Help me! I need to make this for my boyfriend or he will be really upset with me!”

  • “What am I doing wrong??I can’t get the mayonaise consistency (even after mixing for over 15 minutes).Please help!I want so badly to make this for my husband.Thanks”

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