Method

In bowl, whisk 1 egg yolk with 1 tbsp miso. Drizzle in 1/2 cup canola oil in thin stream, whisking vigorously, until sauce has thickened. Stir in 2 tsp each toasted sesame oil, grated fresh ginger and mirin (Japanese sweet rice wine), 1 tsp grated lime zest, 1 tbsp lime juice and 1 clove garlic, finely chopped. Season with pep­per. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 1/2 cup.