My F&W
quick save (...)

Lemon-Soy Sauce

  • TOTAL TIME: 5 MIN
  • SERVINGS: 1 1/4 cups
  • FAST
  • MAKE-AHEAD

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
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.