Japanese Garlic Butter


Preparation info
  • Makes About

    ½ Cup

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

East meets West in this recipe—it’s a Japanese butter sauce that can be used as a baste and a serving sauce for grilled vegetables, seafood, and meat.


  • 5 tablespoons unsalted butter
  • 3 tablespoons soy sauce
  • 2 ta


Melt the butter in a small saucepan over medium heat. Stir in the soy sauce, lemon juice, and garlic and let simmer briskly until the garlic has lost its rawness and the sauce is rich tasting and mellow, about 3 minutes. The butter can be refrigerated, covered, for at least 3 days. Reheat the butter over low heat before using.