Yuzu Caper Butter Sauce Recipes

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LEMON CAPER BUTTER SAUCE



Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

  • Crush capers in a small bowl with the back of a spoon.
  • Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  • Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

YUZU DIPPING SAUCE



Yuzu Dipping Sauce image

This dipping sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles), is served with his Grilled Salmon and Chilled Somen.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Japanese-Inspired Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 1/4 cups Cold Somen Broth
4 teaspoons yuzu juice or freshly squeezed lemon juice
1 teaspoon minced yuzu peel or lemon zest
1/2 teaspoon yuzu pepper or capers

Steps:

  • Combine all ingredients in a small bowl; mix well to combine. Divide evenly between 4 cups for serving.

YUZU-CAPER BUTTER SAUCE



Yuzu-Caper Butter Sauce image

This sauce recipe from chef Joe Truex of Atlanta's Repast restaurant is used to make his delicious Repast-Style Crab Cakes.

Provided by Martha Stewart

Yield Makes enough for 8 crab cakes

Number Of Ingredients 10

1 cup white wine
1/2 cup white-wine vinegar
1 shallot, sliced
1 (1-inch) piece lemongrass, crushed
1 sprig thyme
2 tablespoons heavy cream
1 1/4 cups (2 sticks plus 4 tablespoons) cold unsalted butter, cut into cubes
2 tablespoons yuzu or lemon juice
2 tablespoons capers, drained and chopped
Coarse salt and freshly ground pepper

Steps:

  • Place wine, vinegar, shallot, lemongrass, and thyme in a small saucepan; bring to a boil over medium-high heat. Cook until reduced by one-quarter. Remove from heat and strain through a fine-mesh sieve. Return to saucepan and stir in heavy cream.
  • Remove from heat and slowly whisk in butter until fully incorporated. Stir in yuzu juice and capers; season with salt and pepper.

CAPER BUTTER SAUCE



Caper Butter Sauce image

This sauce is really good over fish, chicken or beef. I prefer using this for my fish recipes. I have used this on tilapia, cod and even perch.

Provided by litldarlin

Categories     Sauces

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 6

3 ounces capers
1 cup chicken broth
1 tablespoon Dijon mustard
1 tablespoon A.1. Original Sauce
1 medium onion, chopped fine
1/4 lb butter

Steps:

  • Melt butter on medium low heat, do not burn.
  • Then add onions, saute' onions for about a minute.
  • Then add chicken broth, dijon mustard, and A-1 sauce.
  • Then simmer until thick.
  • Pour over your fish or chicken, serve and enjoy.

Nutrition Facts : Calories 463.3, Fat 47.5, SaturatedFat 29.5, Cholesterol 122, Sodium 2136.1, Carbohydrate 8.1, Fiber 2.5, Sugar 3, Protein 4.9

SHAD ROE WITH BLACK BUTTER CAPER SAUCE



Shad Roe With Black Butter Caper Sauce image

Provided by Moira Hodgson

Categories     main course

Time 13m

Yield 4 servings

Number Of Ingredients 9

4 pairs shad roe
Flour for dredging
2 tablespoons peanut or vegetable oil
6 tablespoons butter
3 tablespoons capers
Lemon juice to taste
Coarse salt and freshly ground pepper to taste
4 wedges lemon
Chopped parsley to garnish

Steps:

  • Pat the roe dry with paper towels and dredge them lightly with flour.
  • Heat the oil and one tablespoon butter in a large skillet and brown the roe on both sides. Cover the pan and continue cooking for a further five to eight minutes, or until the roe are firm when pressed with your finger. Remove them to a heated platter and keep them warm.
  • Wipe out the pan with a paper towel. Add the remaining butter and cook over medium heat, stirring, until it turns light brown. Add the capers and lemon juice. Season with salt and pepper and pour the sauce over the roe. Garnish with lemon and parsley and serve.

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