Best Soy Butter Sauce Recipes

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE

Steps:

• In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and sake or white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
• Preheat oven to 425 degrees F (220 degrees C).
• Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE

Steps:

• Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
• Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
• When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
• Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.

GRILLED PORK KABOBS WITH SPICY PEANUT BUTTER, SESAME, AND SOY SAUCE MARINADE

Steps:

• Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.) Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes. Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you're home. When you're ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won't spin when they're cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.) Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it's put on the grill. Serve hot.

SALMON WITH HONEY-SOY GLAZE AND GINGER-BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F. Combine vinegar, soy sauce and honey in small saucepan over high heat. Mix 1 tablespoon cold water and cornstarch in small bowl. Whisk into soy mixture. Bring to boil, stirring constantly. Reduce heat to medium; simmer until mixture thickens to glaze, stirring frequently, about 2 minutes.
• Pour 1/2 cup glaze into shallow baking dish. Add fish; turn to coat with glaze. Transfer to rimmed baking sheet. Bake until fish is opaque in center, about 18 minutes. Spoon remaining glaze over fish. Broil until glaze is bubbling and begins to caramelize, about 2 minutes. Using metal spatula, transfer fish to plates. Serve with Ginger-Butter Sauce.
• Ginger-Butter Sauce.
• Combine wine, shallots and 2 tablespoons chopped ginger in heavy medium saucepan over high heat. Boil until mixture is reduced to 1 cup, about 15 minutes. Add whipping cream and simmer until mixture is reduced to 1 1/4 cups, about 15 minutes. Remove from heat. Add butter 1 piece at a time, whisking mixture until each piece is melted before adding next piece. Strain sauce into medium bowl, pressing on solids. Stir in remaining 1 teaspoon ginger. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.).

HONEY ROASTED POUSSIN ON HORSERADISH BEET PUREE AND SOY BUTTER SAUCE

Steps:

• Preheat oven to 550 degrees. Mix the soy sauce, honey, Dijon and black pepper in a small bowl. Liberally rub the poussin inside and out with the rub. Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown. Simultaneously, toss the beets, garlic and olive oil. Season well with salt and pepper. Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven. May have to rotate the chicken for even coloring. When chicken is fully browned, turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 15 to 25 minutes. Beets will be done at the same time. Check by opening the papillote and piercing a beet. Should be soft. Chicken is done when the wing can be moved back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a food processor, add the beet mixture and puree. Add the horseradish and butter and check for seasoning. Keep warm.
• In a saucepan, add the shallots, wine and lemon juice. Bring to a simmer and completely reduce the liquid. Add the cream and soy sauce and bring to a simmer. Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time. Season with white pepper and check. Keep warm in a ba
• Plating: Take the breast off of the bone and slice on the bias. Place mound of beet puree in the back center of the plate and surround with chicken slices. Top with leg/thigh and sauce around the mound. Garnish with chive batons.

SOY BUTTER SAUCE

Steps:

• Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.

MIXED BOWL OF EGG, RICE, BUTTER/SESAME OIL, SOY SAUCE, TOASTED S

Steps:

• Mix all of the ingredients (except for the lightly fried egg) together in a bowl. Top with the fried egg (strips or whole).
• Enjoy!
• *The "lightly fried egg" is just cracked over a skillet in a little bit of oil. (Is that stir-frying? In case you can't tell, I'm really a novice cook!) Or you could whisk an egg and pour it over a griddle/skillet, as if you were going to make an omelette. Then you slice the egg in little strips.

ASPARAGUS WITH BUTTER AND SOY SAUCE

Steps:

• 1. Fill medium pot 1/2 way w/ H2O, & splash of vinegar & bring to boil. Reduce heat to med-low for gentle simmer. 1 egg at a time, crack into a small teacup. Slowly and gently slide each egg into simmering water. Poach until whites are just set and yokes are still runny, 3-4 mins. Using slotted spoon, carefully transfer eggs to plate. Set aside. 2. Meanwhile bring medium pot of salted water to a boil. Add asparagus and cook until just tender, about 30 seconds. Drain immediately and pat dry with a clean dish towel. 3. Heat oil in a large skillet over medium-high heat until very hot. Add asparagus and toss often until slightly blistered in parts, about 30 seconds. Carefully add soy sauce, shaking skillet to coat asparagus until soy sauce reduces, about 15 seconds. Immediately remove skillet from heat. Add 1 TBsp H2O and butter. Continue to shake skillet and toss asparagus until butter is melted creating a dark golden brown sauce (if butter and soy sauce don't fully emulsify, add up to 1 TBsp of H2O and continue to toss until they do). 4. Divide asparagus and sauce among 4 plates, top with reserved eggs, sprinkle with sea salt to taste and serve.

FILET MIGNON & ASPARAGUS W SOY-GINGER BUTTER SAUCE

Steps:

• For the butter sauce In a small saucepan add the vinegar and mirin. Add 2 tbsp soy sauce and the ginger and garlic.
• Bring to a boil and reduce to about 2 tbsp. Add the remaining 2 tbsp of soy sauce and reduce to about 3 tbsp. Add the butter and whisk until the butter is melted and incorporated into a sauce. Add the lime juice and stir. Strain through and fine mesh strainer.Set aside and keep warm.
• Bring a pan of salted water to a boil. Add the asparagus and boil 3 minutes. Drain
• Sear the filet in a little oil until desired doneness. Serve the sauce over the asparagus and filet

BUTTER SOY SAUCE FOR VEGETABLES !

Steps:

• Put butter and olive oil in a skillet on medium heat. When butter is melted, add the remaining ingredients. Cook for 2 - 3 minutes until well blended and thickened a bit.
• Place cooked, well drained, asparagus, green beans, mushrooms or Napa Cabbage in the skillet and coat with the sauce. Serve!
• *** This is great for grilling chicken and steak too!

SOY BUTTER SAUCE

Steps:

• Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter.