Yuzu Kosho Beurre Blanc

Name: Yuzu Kosho Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: Asian
Ingredients: about 6 Tbsp (101 ml) White Wine; 1 cup (247 ml) Butter; about 1½ Tbsp (20 ml) Elderflower Vi; 30 g Yuzu Kosho; about ¼ tsp (2 g) Salt

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

FINISHING SAUCE · TURBOT & WHITE FISH

In the published recipe, this is the finishing sauce for turbot with truffles and yuzu kosho.

Vildgaard's yuzu kosho beurre blanc for turbot.

On the jar

YUZU KOSHO

Method: stove
Yield: about 1½ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

White Wine 101 mlButter 247 mlElderflower Vi 20 ml

Ingredients

White Wineabout 6 Tbsp (101 ml)
Butter1 cup (247 ml)
Elderflower Viabout 1½ Tbsp (20 ml)
Yuzu Kosho30 g
Saltabout ¼ tsp (2 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 Kosho Beurre Blanc 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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Provenance

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

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

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

Companion jar