Gastronômade Yuzu Meuniere by Aaron Isip

TASTING NOTES FROM THE CURATOR

The nutty brown butter taste of the classic, rustic French sauce is achieved so well in Chef Aaron Isip’s creation—a testament to his culinary expertise. The sauce is cut through perfectly with a tartness and tanginess that can only be associated with the yuzu fruit.

PREPARATION AND PAIRINGS

This sauce is particularly impeccable when paired with seafood dishes. Try a cool twist to the prawns thermidor by using this sauce to make it.

• Cook your prawns, then cut the shell from the back and scoop out the meat.
• Set aside the shells, and roughly chop the meat.
• Sauté some onion in your his Gastronômade Yuzu Meuniere, and add in some grated cheese. Mix in the prawn meat until the mixture is thick.
• Fill the prawn shells with the mixture, top with bread crumbs, and more cheese, and bake in a preheated oven at 375F for 20-30 minutes.

THE WONDERS OF YUZU

Yuzu is to Japanese cuisine what lemon is to many Western dishes. It’s a tart and fragrant citrus fruit, with hints of sweetness, used in ponzu and yuzu tea. It’s also an ingredient in yuzukosho, a Japanese sauce made of yuzu zest, red chili peppers and salt. Liquor is also an area where yuzu is widely employed, used in making liquor and wine. It’s also ventured its flavor to marmalade, cake, other sweets, and even Doritos!

Yuzu’s strong aroma is also the reason the oils from its skin are sold as fragrance. During Japanese winter solstice, it’s been customary since the early 18th century to bathe with whole yuzu fruits floating in hot water, releasing their aroma. Sometimes, the fruits are cut in half, allowing the juice to mix with the water. Called yuzu yu, this yuzu bath is said to keep skin soft, guard the body against cold, and relax the mind.

Storage Instructions

This sauce is meant to be stored in the fridge. Consume no more than 2-3 month after opening.