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Lemon-Soy Sauce

  • SERVINGS: 1 1/4 cups
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Chef Jason Fox adds xanthan gum to citrusy soy sauce to add just a little more body. It’s perfect on raw fish (such as sashimi), boiled shrimp or poached chicken.

  1. 1/3 cup fresh lemon, lime or yuzu juice
  2. 1/3 cup low-sodium soy sauce
  3. 1/2 cup cold water
  4. 0.5 gram (1/8 teaspoon) xanthan gum
  1. In a blender, combine the lemon juice, soy sauce and cold water. With the blender on, add the xanthan gum and blend until thickened, about 15 seconds. Transfer to a bowl and serve.
Serve With Cooked or raw fish (such as sashimi), boiled shrimp or poached chicken breast
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