Combine all ingredients except egg yolk, water, and cornstarch for sauce of your choice in a small saucepan. Heat sauce over medium heat until boiling, then reduce heat and simmer for 5 minutes. Remove pan from heat and allow it to cool, uncovered, for 10 minutes.
While sauce cools, vigorously whisk egg yolk with 2 teaspoons water in a medium bowl for about 2 minutes or color is pale yellow. Whisk in cornstarch until dissolved. Drizzle sauce mixture into egg yolk mixture in a steady stream while rapidly whisking. This will create a thick, creamy emulsion that will prevent oil from separating. Cover sauce and chill until needed.
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|Serving Size: 1 cup (61g)|
|Recipe Makes: 1.5 cups|
|Calories from Fat: 319 (86%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 139.9mg||43 %|
|Sodium 27mg||1 %|
|Potassium 147.9mg||4 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.9g|
|Protein 3.2g||5 %|
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Calories per serving: 371
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