Lemon-Soy Sauce

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.

  • Servings: 1 1/4 cups

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  • 1/3 cup fresh lemon, lime or yuzu juice
  • 1/3 cup low-sodium soy sauce
  • 1/2 cup cold water
  • 0.5 gram (1/8 teaspoon) xanthan gum

How to make this recipe

  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

Published July 2012

456919 recipes/lemon-soy-sauce 2013-12-06T23:35:12+00:00 gastronaut-files|sauces-and-condiments|fast|make-ahead|no-cook july-2012 recipes,lemon-soy-sauce 456919

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