Brown Butter Ponzu


Ingredients: 80g's salted butter, 100ml Lemon Myrtle & Yuzu Ponzu


Heat a thick-bottom pan on medium heat. Add the butter and gently melt. Heat until it starts to foam, and start whisking. Once small golden brown specks start to form on the bottom of the pan, take off the heat and let it rest for 5 minutes. Add the ponzu and serve right away.

How else can I use it?

Brown butter is super versatile, with a deeply caramelised flavour that regular butter can't achieve. When combined with Lemon Myrtle & Yuzu Ponzu it makes for a stand-out sauce that's good on everything, not only limited to seafood! Try it with rotisserie chicken, or a juicy wagyu straight off the hibachi.