Ingredients
1/2 oz fresh squeezed lemon juice
1 oz beef broth
4 oz soy sauce
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies
Lever-press citrus juicer — maximum juice, no seeds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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blend all ingredients in a bowl, blend well. refrigerate minimum 1 hour (ideally overnight) to let flavours meld. taste and rectify seasoning. if too salty, add more lemon juice. for more depth, add broth. use as desired. can be thickened with cornstarch to make a wonderful glaze for asian beef dishes. *note* keep in mind that "commmon" brands of soy sauce (ie vh) are extremely salty, and not a good choice for this recipie. my favorite brand to use is kikkoman's.