Rating: 4 stars
4535 Ratings
  • 5 star values: 1
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  • 4,535 Ratings
Jean-Georges Vongerichten
Jean-Georges Vongerichten
June 2004

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Recipe Summary test

Yield:
makes about 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat the olive oil. Add the garlic and cook over moderately low heat, stirring constantly, until golden, 3 to 5 minutes. Transfer to a blender, add the soy sauce and puree.

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  • Return the garlic-soy mixture to the pan and bring to a boil. Reduce the heat to low. Remove the pan from the heat and whisk in the chilled butter, 1 tablespoon at a time, until it is incorporated and the sauce is smooth. Return the pan to the heat now and then to keep the sauce hot enough to melt the butter but do not let it boil. Season generously with pepper.

Make Ahead

The sauce, without the butter, can be refrigerated for up to 2 days. Bring to a boil and proceed.

Serve With

Steaks, fish, chicken breasts, shrimp, steamed spinach or broccoli.

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