Soy Sauce and Butter 
Recipe

Directions:

1) Just barely melt butter in a pan over low heat or in a glass bowl in the microwave.

2) add soy sauce and whisk together. 

3) Use as you wish.



A famous french chef was asked once what his favorite "sauce" was and he said simply "soy sauce and butter".

Called Asian-Fusion Soy Sauce and Butter Sauce in the hip world of modern cooking, it is most likely a combination recipe that has been around after soy sauce was invented in the third century combined with the formula for butter which was carved out some 4,500 years ago.

It is this wonderful marriage of two “can’t live without” ingredients, that combines into a wonderful rich and hearty sauce, that when used on a white fish to both marinate and cook will create bliss.

The recipe varies, but most often it is lots of butter with soy sauce is used to create this ingredient.

We have taken the basics and have experimented and tested. What we liked is this. Keep in mind that this a baseline and modifying to match your personal taste as well as the “dish” you are making should be the norm.

We like a mix of equal parts of good butter to a combination of Ketjap Manis and Soy Sauce. We like 75% Ketjap Manis with 25% Soy Sauce. ( 3/4 cup Ketjap Manis 1/4 cup Soy Sauce) This means 1 cup melted butter and 1 cup soy sauce mix.

We then whisk in 1 tablespoon Dark Muscovado Sugar and a 1/2 teaspoon of Sesame oil.

Optionally is the addition of minced ginger, and sprinkling chopped green onion in the final stages of cooking when making a protein. We also have used on plain rice with wonderful satisfaction. The key here is the better the ingredients the better it is.