Salsa Allo Yuzu

Name: Salsa Allo Yuzu
Prep time: 10 min
Total time: 10 min
Yield: 340 ml
Cuisine: Asian
Ingredients: 100 ml Chicken Stock; 108.7 ml Goose Fat; 109 ml Vegetable Oil; 29 ml Yuzu Juice; 15 g Yuzu Peel

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

Salsa Allo Yuzu from a three-star kitchen.

Ratio

Chicken Stock 100 mlGoose Fat 109 mlVegetable Oil 109 mlYuzu Juice 29 ml

Ingredients

Chicken Stock — 100 ml
Goose Fat — 108.7 ml
Vegetable Oil — 109 ml
Yuzu Juice — 29 ml
Yuzu Peel — 15 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Enrico Bartolini works in Contemporary Italian at MUDEC; credentials include Michelin 3* (MUDEC, Milan).

Originally published as Salsa allo Yuzu.

Adapted from a Enrico Bartolini recipe (Enrico Bartolini / Reporter Gourmet (pollo arrosto)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrico Bartolini / Reporter Gourmet (pollo arrosto) (published as “Salsa allo Yuzu”). Full citation lives in Provenance.