Yuzu Butter

2 servings
15 minutes cook time
Yuzu Butter

This is not your average compound butter! You were probably wondering what to do with all these beautiful yuzus. Well this is the best way to preserve them until they come back next year!

Of course they are best used fresh, when their aromatic zest is at its peak, but its flavors hold up just as well when mixed into butter.

We all know lemon is good on everything, but did you know that you can just replace it with this yuzu butter for many recipes. Be creative!

There’s a whole new world of flavors out there. 

Yuzu Poppyseed Muffins? Yuzu-Lemon Bars? Yuzu Risotto? Yuzu Ramen? Yuzu Chicken or Yuzu Salmon?


  • About 1 tsp of yuzu zest and 1 tsp of yuzu juice (from 1 medium sized yuzu)
  • 1 stick of very soft, room temperature butter


Finely zest your yuzu, squeeze out the juice and mix into soft butter. Blend well. 

From here you can either wrap the yuzu butter in plastic wrap and shape it into a log for freezing, or use it for some of the following applications:

  • Yuzu Butter Mushrooms en Papillote
  • Melt over boiled potatoes with a sprinkle of flaky sea salt
  • Stuff a whole chicken with halved yuzu and rub yuzu butter all over its skin for a crispy, aromatic roast chicken
  • Spread over a piece of fish before baking

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