Yuzu Kosho Butter
By: McCormick Kitchens
Made With:
Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) which is then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. When blended into butter it delivers a bright, aromatic bite to grilled vegetables, scallops, chicken, and pork.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.
Yuzu kosho is a pasty Japanese condiment made from fresh chiles (most often green or red Thai or bird's eye chiles) which is then fermented with salt along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in East Asia. When blended into butter it delivers a bright, aromatic bite to grilled vegetables, scallops, chicken, and pork.
This recipe is featured in the Flavorful Fats Trend of the Flavor Forecast 23rd Edition.
Key products
Instructions
- Place butter, Yuzu Kosho and garlic in medium bowl. Puree with immersion blender until well blended and smooth.
- Spoon butter onto plastic wrap. Roll into a log about 1-inch in diameter. Wrap tightly and refrigerate until firm. Refrigerate up to 1 week or freeze up to 1 month. Use to saute scallops, or top grilled chicken or pork.
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