Directions: 1. Place garlic, ginger, soy sauce, vinegar, sugar and fennel seeds in a small saucepan and bring to the boil. Reduce heat and simmer, uncovered, for ten minutes or until mixture reduces by half. Remove from heat and strain to remove fennel seeds. Set aside to cool.
2. Combine egg yolks and mustard powder in food processor or blender. Process, until just combined. With the machine running, pour in vegetable and sesame oils in a steady stream. Process until mayonnaise thickens.
3. Add soy mixture and process to combine. Mix in chilli sauce to taste.