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Ingredients
  • 250 ml canola oil (or grape seed oil)
  • 75 ml warm Dashi stock
  • 2 egg yolks
  • subheading: For the vinegar:
  • 2 tablespoons rice vinegar
  • 2 tablespoons lemon (or yuzu) juice
  • 1 teaspoon sea salt
  • ½ teaspoon mustard (preferably Japanese karashi)
  • 1 tablespoon sugar
Steps
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