Gyokuro Sauce Recipe

ingredients for gyokuro sauce

This is a simple sauce using gyokuro that I adapted from the book Cooking with Tea.

It’s great for dishes with fish because of the natural umami and marine flavor of gyokuro.


  • 2 teaspoons of gyokuro
  • 120 ml (4 oz) of heavy cream
  • a pinch of salt
making gyokuro sauce

Mix the tea leaves, heavy cream, and salt. Then bring to a boil.

It is at this point that you might want to check if if needs more salt or not.

Once it boils, turn off the heat and let the tea infuse for an hour at room temperature.

Don’t boil for too long or the sauce will be too bitter.

gyokuro sauce

Finally, sieve the sauce and serve.

I’ve used this cream for salmon and it was delicious.

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