PANTRYFLEX

stove · beurre blanc

★ STARRED KITCHENPrep 10 minCook 15 min

Highlands Yuzu Kosho Beurre

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

From a starred kitchen.

Ratio

Ratio by volume: White Wine 101 ml, Butter 247 ml, Elderflower Vi 20 ml
White Wine 101 mlButter 247 mlElderflower Vi 20 ml

Ingredients

  • White Wine — 100 g white wine
  • Butter — 225 g butter (cold diced)
  • Elderflower Vi — 20 g elderflower vinegar
  • Yuzu Kosho — 30 g green yuzu kosho
  • Salt — salt (2 g)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Highlands Yuzu Kosho Beurre 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:

4 kitchens · 5 stars · 4 national awards

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Provenance

Eric Vildgaard. Nordic / seafood. Cited awards include: Michelin (Jordnær, Copenhagen); World's 50 Best #56 (2025).

Originally published as Yuzu Kosho Beurre Blanc.

Adapted from a Eric Vildgaard recipe (Eric Vildgaard / Honest Cooking (turbot, truffles, yuzu kosho)).

More from this kitchen

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?

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 Vildgaard / Honest Cooking (turbot, truffles, yuzu kosho) (published as “Yuzu Kosho Beurre Blanc”). Full citation lives in Provenance.

Companion jar