THICKER YUZU-LEMON SAUCE

Prep: 5 min | Serve: 4- 6 plates

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This bright, silky sauce brings together the fragrant citrus of yuzu with the freshness of lemon. Slightly thickened and emulsified, it delivers a luxurious texture that elevates seafood, grilled fish, raw tuna, or even roasted vegetables. A modern touch with Italian soul — one of my favourite versatile sauces in the kitchen right now.

Ingredients

• 60g yuzu juice

• 15g fresh lemon juice

• 10–12g shallot (about 1 small shallot), very finely minced

• 45g extra virgin olive oil

• 15g neutral oil (grapeseed, light olive, or avocado)

• 5g honey or agave syrup (about ¾ tsp)

• 1.5g sea salt (or to taste)

• Pinch of white pepper (about 0.2g)

• Optional: 1 drop real truffle oil

Method

Place the yuzu juice, lemon juice, finely minced shallot, sea salt, white pepper, and honey into a tall container or small bowl.

Blend with a stick blender for 15–20 seconds until well combined.

With the blender still running, slowly drizzle in the extra virgin olive oil and neutral oil. Continue blending for another 25–30 seconds until the sauce becomes silky, smooth, and beautifully thickened.

Taste and adjust the seasoning, a little more salt or a touch of honey if needed.

📜 Chef’s Notes & Tips

This sauce is best used fresh but will keep well in the fridge for up to 2 days in a sealed jar. Bring it back to room temperature and give it a quick whisk before serving.