Recipe - Creamy Mizutaki Sauce

Stephen Ceideburg
1 Egg (see note)
1 tablespoon Vinegar
1 cup Salad oil
1/3 cup Sour cream
2 tablespoon Japanese soy sauce
2 tablespoon Mirin or dry sherry
1/3 cup Beef broth

From the "Japanese Country Cookbook, " by Russ Rudsinski.

Combine egg, vinegar and One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini