Japanese Golden Sauce

 Japanese Golden Sauce

 

2-Egg Yolks
3/4 Cup Oil (Olive)
Dash of Salt (Course Kosher)

   
I whisked two egg yolks for about 30 secs, then added about 1/4 teaspoon of yellow food coloring(Optional) and whisked that in for about 30 secs.

Next, I pulled up a nice comfortable chair and whisked, very slowly 3/4 of a cup of corn oil(I use Olive Oil)  into the egg yolk/food coloring mix. I mean, it had to take me a good 20 minutes. I would whisk just about a tablespoon (I'm guessing) at a time until I got the right consistency and continued this process until done.

Chef's Notes:
I Love this sauce on Shrimp on a Hot Flat pan. Another great change it to add some garlic to the mixture....yummy, garlic golden shrimp...

I'm not a Chef so I was pretty surprised that I was able to come up with a sauce that looked like both in color and consistency to that of Ron's. Next, I had to try it. Through a strip steak on the frying pan, a couple minutes each side was enough. Oh yea, and I tossed in a couple drops of soy sauce also. I then took a couple BIG teaspoons of the magic sauce and let it heat up in the pan for about 30 secs. Through it on top of the steak. It was pretty good but not quite as good as Ron's. I then tried the same thing but added a few dashes of teriyaki sauce into the egg sauce. This was also pretty good, getting close, but not quite Ron's. Anyway, I hope this helps someone.