stove · butter emulsion
★★★ KITCHENPrep 10 minCook 15 minYuzu Butter Emulsion
Independent adaptation of a publicly published Eric Ripert recipe. Not affiliated with, sponsored by, or endorsed by Eric Ripert.
Eric Ripert's Yuzu Butter Emulsion, from the published recipe.
Ratio
Ingredients
- Water — 1/2 cup (120 ml)
- Butter — 16 Tbsp (2 sticks) (227 g)
- Yuzu Juice — 1 Tbsp (15 ml)
- Lemon Zest — 1 tsp yuzu zest (2 g)
- Espelette — pinch (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.
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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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 Eric Ripert / Food & Wine (published as “Yuzu Butter Emulsion”). Full citation lives in Provenance.