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Soy-Wasabi Butter Sauce Recipe

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This recipe for Soy-Wasabi Butter Sauce is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. cottonseed, peanut or canola oil (we used peanut oil)
1 tsp. minced shallot
½ cup dry white wine
1 Tbsp. peeled and minced fresh ginger
1 tsp. freshly squeezed lime juice
¼ cup heavy cream
½ cup unsalted butter
3 Tbsp. sweet Thai chili sauce
1 Tbsp. wasabi paste
6 Tbsp. shoyu (Japanese soy sauce)
Directions:
Directions:
In a saucepan, heat the oil over medium-high heat. Add the shallots and sauté until translucent, 1-2 minutes. Add the wine, ginger and lime juice and cook until reduced by half, about 12 minutes. Add the cream and cook to reduce by one-third, about 10 minutes. Whisk in the butter until smooth. Remove from the heat and strain through a fine-mesh sieve. Stir in the chili sauce. In a small bowl, combine the wasabi and shoyu. Whisk the wasabi mixture into the butter sauce until smooth. Keep warm until ready to use.
Personal Notes:
Personal Notes:
Makes 1 cup.

We use this on steak, but you can use it with any fish that you would use soy and wasabi with. It hits all four notes: sweet, sour, salty and bitter.

 

 

 

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