Fat Washed Ponzu and Beurre Blanc Sauce
Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut.
Ingredients
- FAT WASHED CITRUS SEASONED PONZU:
16 ounces Butter
1/4 cup Garlic, coarsely chopped
1/2 cup Ginger, coarsely chopped
32 ounces Ponzu Citrus Seasoned Dressing and Sauce
BEURRE BLANC:1 Tablespoon Shallot, minced
1/4 cup Rice Vinegar
1/2 cup Sake
1/4 cup Cream
8 ounces Butter cubes, reserved from fat washing ponzu
Directions
- FOR THE FAT WASHED CITRUS SEASONED PONZU:
- In a stainless-steel saucepan, combine the butter, garlic, and ginger. Cook over medium low heat to allow the garlic and ginger to toast in the butter fat.
- Pour the Kikkoman® Ponzu Citrus Seasoned Dressing and Sauce into a saucepan with the infused butter, and whisk together over medium heat just until it simmers.
- Set a fine mesh strainer to strain out the garlic and ginger. Snap on the lid and pour fat washed ponzu through the strainer to strain out the garlic and ginger. Snap on the lid and refrigerate for 24 hours, or until the butter congeals and rises to the top to form a raft.
- Cut 1-inch square hole in the butter raft and carefully pour the fat washed ponzu again through a fine sieve into a clean container.
- Remove the butter from the container in a saucepan and strain though a fine sieve into a quarter sheet pan. refrigerate until the butter is solid, then cut into cubes and refrigerate again for future uses.
- FOR THE BEURRE BLANC:
- In a stainless-steel saucepan, combine the shallots, Kikkoman® Rice Vinegar, sake, and cream. Cook over medium high heat to simmer. Simmer to reduce the liquid to 2 tablespoons. Turn off the heat and allow the reduction to cool for a few minutes.
- Remove the butter from the refrigerator and whisk into the reduction, one cube at a time. As the butter melts and incorporates into the reduction, continue whisking in the butter cubes. If the butter stops melting, turn the heat to low and continue whisking until all the butter is incorporated.
- Spoon the beurre blanc sauce and fat-washed ponzu sauce over the roasted halibut or your favorite fish and garnish with fresh herbs of choice.
