Wakame Lemon Butter Sauce

Name: Wakame Lemon Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 2 tsp dashi stock base (10 ml) Dashi; 1½ tsp lemon juice (7.5 ml) Lemon Juice; 2 tbsp water (30 ml) Water; about ¼ cup (60 g) Butter; 5 g Wakame

Independent adaptation of a publicly published Clayton Wells recipe. Not affiliated with, sponsored by, or endorsed by Clayton Wells.

FINISHING SAUCE · FLOUNDER & WHITE FISH

In the published recipe, this is the finishing sauce for flounder with wakame and lemon butter.

Wells's wakame-lemon butter sauce for flounder.

On the jar

WAKAME LEMON

Method: stove
Yield: about ½ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Dashi 10 mlLemon Juice 8 mlWater 30 ml

Ingredients

Dashi2 tsp dashi stock base (10 ml)
Lemon Juice1½ tsp lemon juice (7.5 ml)
Water2 tbsp water (30 ml)
Butterabout ¼ cup (60 g)
Wakame5 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

Wakame Lemon Butter Sauce 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).

Adapted from a Clayton Wells recipe (Clayton Wells / Gourmet Traveller (Automata)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Clayton Wells / Gourmet Traveller (Automata) (published as “Wakame Lemon Butter Sauce”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar