Bonito Butter

  • Serves

    makes 3 Cups


Austin, Texas, chef Andrew Wiseheart of Gardner uses this butter for poaching vegetables, but it would also be divine on grilled steak. This recipe first appeared in our 2015 SAVEUR 100.


  • 4 cups water
  • 4 packets bonito flakes
  • 1 cup white wine
  • 1 lb. softened butter
  • 1 tbsp. lemon juice


Step 1

Boil water in a saucepan. Add bonito flakes; reduce to 1 cup, 25–30 minutes. Purée and strain, reserving 3 tbsp. pulp. Simmer white wine until reduced by half; chill. Purée with bonito liquid and pulp, softened butter, and lemon juice. Chill up to 1 month.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.