Recipes Garlic-Soy Sauce 4.0 (4,534) Add your rating & review More Amazing Condiments By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on November 23, 2015 Print Rate It Share Share Tweet Pin Email Yield: makes about 1 1/4 cups Ingredients 2 tablespoons extra-virgin olive oil 6 garlic cloves, thinly sliced 1/2 cup low-sodium soy sauce 1 1/2 sticks (6 ounces) unsalted butter, cut into tablespoons and chilled Freshly ground pepper Directions 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. 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. Rate it Print