stove · butter emulsion
HATTED KITCHENPrep 10 minCook 15 minCopperyard Bonito Butter
Independent adaptation of a publicly published Clayton Wells recipe. Not affiliated with, sponsored by, or endorsed by Clayton Wells.
From a hatted kitchen.
Ratio
Ingredients
- Bonito — 25gm bonito flakes (25 g)
- Dashi — 50 ml dashi stock base
- Sherry Vinegar — 1 tbsp sherry vinegar (15 ml)
- Water — 225ml water
- Butter — 175 gm unsalted butter, diced (175 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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Companion jar
Copperyard Bonito Butter wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Clayton Wells — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Automata).
Originally published as Bonito Butter Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Clayton Wells / Gourmet Traveller (Automata) (published as “Bonito Butter Sauce”). Full citation lives in Provenance.