Yuzu Butter Emulsion

Name: Yuzu Butter Emulsion
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (360 ml)
Cuisine: Asian
Ingredients: 1/2 cup (120 ml) Water; 16 Tbsp (2 sticks) (227 g) Butter; 1 Tbsp (15 ml) Yuzu Juice; 1 tsp yuzu zest (2 g) Lemon Zest; pinch (0.3 g) Espelette

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

FINISHING BUTTER · SALMON & DELICATE FISH

In the published recipe, this is the finishing butter for salmon with peas.

Eric Ripert's yuzu butter emulsion for salmon.

On the jar

YUZU BUTTER

Method: stove
Yield: about 1½ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Water 120 mlYuzu Juice 15 ml

Ingredients

Water1/2 cup (120 ml)
Butter16 Tbsp (2 sticks) (227 g)
Yuzu Juice1 Tbsp (15 ml)
Lemon Zest1 tsp yuzu zest (2 g)
Espelettepinch (0.3 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

Yuzu Butter Emulsion 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:

2 kitchens · 6 stars · 2 national awards

Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
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Provenance

French-born seafood chef of Michelin three-star Le Bernardin in New York; James Beard Outstanding Chef. Known for clean sauces and precise fish cookery.

Adapted from a Eric Ripert recipe (Eric Ripert / Food & Wine).

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 Eric Ripert / Food & Wine (published as “Yuzu Butter Emulsion”). 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