Lemon-Soy Sauce

Contributed by Jason Fox

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.

1/3 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

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

Lemon-Soy Sauce

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