Yuzu Sauce

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  • 1 tablespoon grapeseed or rice bran oil
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 cup yuzu juice
  • 2 tablespoons palm sugar or brown sugar


Heat oil in a small saucepan; stir in shallot and garlic and cook over low heat until tender. Add yuzu juice and bring to a boil. Reduce heat and simmer until juice is reduced to 3/4 cup, about 15 minutes. Add palm sugar and whisk until combined. 

This sauce is delicious with sashimi, broiled halibut or grilled salmon. For a quick, light meal, pour over noodles and steamed vegetables.

Recipe from Central Market Poulsbo - Culinary Resource Center
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