Creamy Brown Butter Soy Sauce You’ll Put On Everything
This creamy brown butter soy sauce is so good you’ll put it on everything. From chicken to steaks to vegetables, it packs so much flavor and works well with almost everything! It’s a lot like a hollandaise sauce, only made with brown butter, and instead of lemon juice, you substitute soy sauce. The brown butter brings a sweet, almost nutty flavor to the sauce that combines so well with the saltiness of the soy sauce and the rich, creamy texture of the eggs.
The internet has been abuzz with glowing reviews of America’s Test Kitchen’s Brown Butter Soy Sauce for the last few years. You should check it out; it’s a great sauce. But this sauce takes it to a new level. I first ran across this in a wonderful restaurant in Prague during a food tour (if you want more on food tours, check out my post, Food Tours Are The Best Way To Explore A New City). The place was called Kro Kitchen, and they served this sauce on fantastic rotisserie chicken and steak and mushrooms. Both were so amazing that I went back the next night to eat it again!
I got home and thought can I make this sauce, so I started experimenting. I did ask a Prague local about it, who shared a cryptic Post-it note with four ingredients on it, so I had a head start. I set about recreating that delicious chicken dish when I returned home. I realized it was so easy!!! So here is your chance to try this great sauce.
​What You Need For The BEST Creamy Brown Butter Soy Sauce You’ll Put On Everything Recipe
- Butter: Use unsalted butter, and try to find the best butter. Since this recipe has so few ingredients, you want each one to shine.
- Egg Yolks
- Soy Sauce: A good quality soy sauce is needed. Using a lower sodium option is nice, too; although the sauce relies on soy for salt, you have more control with a lower sodium version.
- Olive Oil: Find a good quality extra-virgin olive oil.
- Cayenne: A touch of spice is excellent in this sauce.
Step-By-Step How To Guide
- Step 1: In a small saucepan, melt butter over medium heat. Once the butter is melted, increase to medium-high heat. It will take about 5-6 minutes for the butter to start to foam and for the milk solids to begin to separate and brown. The butter will turn a golden brown, and you will notice a nutty, rich fragrance. Be careful not to burn the butter.
- Step 2: Add the egg yolks to a blender while the butter is melting. Add two tablespoons of soy sauce, a pinch of cayenne, and freshly ground black pepper. Pulse several times to mix. Then add the olive oil and blend.
- Step 3: While the blender is running, pour a steady stream of the browned butter into the egg mixture. Make sure to add the butter while it is still hot. At this point, if the sauce is too thick or the soy flavor is not intense enough, add another tablespoon of the soy sauce.
- Step 4: Keep the sauce warm until you are ready to serve it. But don’t keep it too hot, or the sauce will break.
Tips for Success
- ​Be sure to keep the blender running when adding the hot butter. Otherwise, you will end up with scrambled eggs.
- If you want to keep the sauce warm for a more extended period, fill a thermos with hot water, allow it to sit for a few minutes, empty the water then add the browned butter soy sauce; it should remain warm for an hour or so.
- Creamy Brown Butter Soy Sauce is also an easy recipe to double if you have a larger group to serve.
Ways To Use The Sauce
Creamy Brown Butter Soy Sauce sauce is very versatile. You can serve it over chicken, steak, white fish, or vegetables. This simple recipe is perfect for a dinner party; it’s impressive but easy. If you purchase a rotisserie chicken and cut it in half, it becomes the exact meal I fell in love with while in Prague.
Creamy Brown Butter Soy Sauce
Ingredients
- 8 tablespoons Unsalted Butter
- 3 Egg Yolks
- 3 tablespoons Soy Sauce
- 3 tablespoons Olive Oil
- pinch Cayenne
- Freshly Ground Black Pepper
Instructions
- In a small saucepan, melt butter over medium heat. Once the butter is melted, increase to medium-high heat. It will take about 5-6 minutes for the butter to start to foam and for the milk solids to begin to separate and brown. The butter will turn a golden brown, and you will notice a nutty, rich fragrance. Be careful not to burn the butter.
- Add the egg yolks to a blender while the butter is melting. Add two tablespoons of soy sauce, a pinch of cayenne, and freshly ground black pepper. Pulse several times to mix. Then add the olive oil and blend.
- While the blender is running, pour a steady stream of the browned butter into the egg mixture. Make sure to add the butter while it is still hot. At this point, if the sauce is too thick or the soy flavor is not intense enough, add another tablespoon of the soy sauce.
- Keep the sauce warm until you are ready to serve it. But don’t keep it too hot, or the sauce will break.
