Mistbench Beurre Blanc Shirodashi

Name: Mistbench Beurre Blanc Shirodashi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2¾ cups (650 ml)
Cuisine: Asian
Ingredients: 300 g mantequilla Butter; 300 ml agua Water; 50 ml shirodashi Shirodashi; 1 g sal Salt; 1 jugo de limón (30 ml) Lime Juice; 1 g pitiona Pitiona

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

A chef-cited egg emulsion from the catalog.

Ratio

Water 300 mlShirodashi 50 mlLime Juice 30 ml

Ingredients

Butter — 300 g mantequilla
Water — 300 ml agua
Shirodashi — 50 ml shirodashi
Salt — 1 g sal
Lime Juice — 1 jugo de limón (30 ml)
Pitiona — 1 g pitiona

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

Mistbench Beurre Blanc Shirodashi 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 · 4 stars · 3 national awards

Gochujang MayoNATIONAL AWARD WINNER
Olivebridge Mayonnaise★ STARRED KITCHEN
Cindergate CaesarNATIONAL AWARD WINNER
Midtown Buttermilk★★★ KITCHEN

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Puerto Rican chef awarded James Beard Best Chef: South 2023. Work highlights island produce and published Puerto Rican technique.

Originally published as Beurre Blanc Shirodashi.

Adapted from a Natalia Vallejo recipe (Jorge Vallejo (+ Jorge Córcega) / Gastrolab (mole de Atocpan)).

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 Jorge Vallejo (+ Jorge Córcega) / Gastrolab (mole de Atocpan) (published as “Beurre Blanc Shirodashi”). Full citation lives in Provenance.

Companion jar