Sukura Sauce (Egg Yolk Sauce)

Micro Batch (test size)

Method (no heat):
In a narrow cup, add yolk + vinegar + salt (and MSG if using). Immersion blender on the bottom; pour in the oil; run 10–15 sec until it turns thick, then slowly raise the blender to pull down remaining oil. Chill 30–60 min.

Blender option: Use LOW speed; drizzle oil slowly. Don’t use heated programs.