YUZU-CAPER BUTTER SAUCE

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Yuzu-Caper Butter Sauce image

This sauce recipe from chef Joe Truex of Atlanta's Repast restaurant is used to make his delicious Repast-Style Crab Cakes.

Provided by Martha Stewart

Yield Makes enough for 8 crab cakes

Number Of Ingredients 10

1 cup white wine
1/2 cup white-wine vinegar
1 shallot, sliced
1 (1-inch) piece lemongrass, crushed
1 sprig thyme
2 tablespoons heavy cream
1 1/4 cups (2 sticks plus 4 tablespoons) cold unsalted butter, cut into cubes
2 tablespoons yuzu or lemon juice
2 tablespoons capers, drained and chopped
Coarse salt and freshly ground pepper

Steps:

  • Place wine, vinegar, shallot, lemongrass, and thyme in a small saucepan; bring to a boil over medium-high heat. Cook until reduced by one-quarter. Remove from heat and strain through a fine-mesh sieve. Return to saucepan and stir in heavy cream.
  • Remove from heat and slowly whisk in butter until fully incorporated. Stir in yuzu juice and capers; season with salt and pepper.

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