yields : 3/4 cup
Preparation time : 25 minutes

INGREDIENTS :
2 egg yolks
1/2 tsp lemon juice
125 ml salad oil
salt to taste
white pepper to taste
pinch of grated yuzu, lime or lemon peel (optional)

HOW TO MAKE :
1. Beat the egg yolks and lemon juice in a bowl using a wooden spoon.
2. Continue beating, adding the salad oil a few drops at a time until the mixture begins to emulsify.
3. Continue until all the oil is used up, then stir in the miso and season with salt, pepper and grated peel, if using.