3 egg yolks
3 oz. salad oil
3 oz. olive oil
1 oz. teriyaki sauce
1 tsp. ginger root, pared, minced
1/2 tsp. garlic, pared, minced
1/2 oz. lemon juice
Place yolks in blender or food processor; begin blending.
Add oils gradually; process until mixture is completely blended. Add remaining
ingredients; combine. Pour into bowl; cover. Refrigerate. Can be made one
day ahead.
Serves: 6