Citrus Soy Beurre Blanc

Citrus-Soy Beurre Blanc

Sarah MickeyAll Recipes, Citrus Fruit Recipes, Meat, Poultry, and Seafood Sauce Recipes, Steak Recipes Leave a Comment

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.

  • 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)



Pour the wine, the ponzu, and the soy sauce into a small saucepot over high heat.


Strain the citrus juices & add them to the pot. Simmer the liquids until they reduce in volume by 50%.


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.


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).

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