PANTRYFLEX

stove · butter emulsion

HATTED KITCHENPrep 10 minCook 15 min

Copperyard 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

Ratio by volume: Dashi 50 ml, Sherry Vinegar 15 ml, Water 225 ml
Dashi 50 mlSherry Vinegar 15 mlWater 225 ml

Ingredients

  • Bonito25gm bonito flakes (25 g)
  • Dashi50 ml dashi stock base
  • Sherry Vinegar1 tbsp sherry vinegar (15 ml)
  • Water225ml water
  • Butter175 gm unsalted butter, diced (175 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. 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 kitchen

FAQ

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.