Japanese Béarnaise

This is a recipe I came up with from many years of cooking steaks traditionally with Béarnaise.  I decided to add a touch of Japanese flavor by adding the yuzu juice and making it my own.

Aji Amarillo Sauce

This is one of those bad to the bone sauces I found in my travels. It is used on steak and fresh fish around different restaurants. I love it because it combines the Japanese and Peruvian flavors together that make everything seem delicious and tangy! Can be used on fish or meat desirably.

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