Salsa Allo Yuzu

Name: Salsa Allo Yuzu
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (340 ml)
Cuisine: Asian
Ingredients: about 6 Tbsp (100 ml) Chicken Stock; about 6 Tbsp (100 ml) Goose Fat; about ½ cup (109 ml) Vegetable Oil; 2 Tbsp (29 ml) Yuzu Juice; 15 g Yuzu

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

FINISHING SAUCE · ROAST CHICKEN & GRILLED POULTRY

In the published recipe, this is the finishing sauce for roast chicken.

Enrico Bartolini's yuzu sauce for roast chicken.

On the jar

SALSA ALLO

Method: blend
Yield: about 1½ cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Chicken Stockabout 6 Tbsp (100 ml)
Goose Fatabout 6 Tbsp (100 ml)
Vegetable Oilabout ½ cup (109 ml)
Yuzu Juice2 Tbsp (29 ml)
Yuzu15 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.

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Companion jar

Salsa Allo Yuzu wants a blender. 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

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

Companion jar