Japanese-Inspired Citrus-Soy Beurre Blanc Sauce
This Japanese-inspired sauce is a cross between a French beurre blanc butter & wine sauce and a soy ponzu. It’s delicious with steaks or seafood.
INGREDIENTS
- ¼ cup Sake or White Wine (we used Sauvignon Blanc)
- 2 tbsp Aged Tamari Soy Sauce
- 1 tbsp Yuzu Ponzu Base
- Juice of ½ Lemon
- Juice of ½ Orange
- 1 ½ sticks Cold Unsalted Butter, cut into small cubes
- Zest ½ Orange, finely grated (ideally microplaned)
- Zest ½ Lemon, finely grated (ideally microplaned)
DIRECTIONS
1
Pour the wine, the ponzu, and the soy sauce into a small saucepot over high heat.
2
Strain the citrus juices & add them to the pot. Simmer the liquids until they reduce in volume by 50%.
3
Up to 20 minutes before whatever you’re going to be serving the sauce (or up to a couple of hours early if you have a thermos to keep it in):
Move the pan off the heat. Whisk in the butter, a couple of cubes at a time, waiting until all the butter has melted in before adding more.
4
Once all the butter has been combined, add the zest & serve immediately or keep warm in a thermos (the sauce will break after about 20 minutes away from the heat).