Sakura sauce PDF Print E-mail

Sakura Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 11:42 am

3 egg yolks
1 whole egg
1 quart vegetable oil
1 tablespoon white pepper
1 tablespoon salt
Soy sauce to taste (approximately 5-6 tablespoon)
Cooking wine

Put 3 egg yolks in a tall quart-size cup. Put 1 whole egg in also. Add about 1/2 quart of vegetable oil. Use a hand held blender and begin mixing until it develops a mayonnaise consistency. Add white pepper, salt, desired amount of soy sauce, and another 1/2 quart of oil and continue to mix until well blended.

To use: After seafood or chicken is 75% cooked, cover with sakura sauce, sprinkle water/wine around it, simmer for 3 to 4 minutes and serve. The water is used to create steam so the sauce will cook on top. Enjoy!

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
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  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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