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Yuzu-Caper Butter Sauce

This sauce recipe from chef Joe Truex of Atlanta's Repast restaurant is used to make his delicious Repast-Style Crab Cakes.

  • yield: Makes enough for 8 crab cakes




  • 1 cup white wine
  • 1/2 cup white-wine vinegar
  • 1 shallot, sliced
  • 1 (1-inch) piece lemongrass, crushed
  • 1 sprig thyme
  • 2 tablespoons heavy cream
  • 1 1/4 cups (2 sticks plus 4 tablespoons) cold unsalted butter, cut into cubes
  • 2 tablespoons yuzu or lemon juice
  • 2 tablespoons capers, drained and chopped
  • Coarse salt and freshly ground pepper


  1. Step 1

    Place wine, vinegar, shallot, lemongrass, and thyme in a small saucepan; bring to a boil over medium-high heat. Cook until reduced by one-quarter. Remove from heat and strain through a fine-mesh sieve. Return to saucepan and stir in heavy cream.

  2. Step 2

    Remove from heat and slowly whisk in butter until fully incorporated. Stir in yuzu juice and capers; season with salt and pepper.

The Martha Stewart Show, March 2009

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Reviews (1)

  • berthill 6 Mar, 2009

    What is yuzu? Is it readily available or do you need to go to a specialty store?