Food Recipes Sauces, Condiments and Preserves Dipping Sauces Yuzu Ponzu Be the first to rate & review! A recipe from Emeril Lagasse, from the 2007 Classic in Aspen. Emeril Lagasse: Lettuce WrapsPlus: More Appetizer Recipes and Tips By Emeril Lagasse Emeril Lagasse Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on December 3, 2015 Save Rate PRINT Share Close Yield: 1 cup Cook Mode (Keep screen awake) Ingredients 1/2 cup soy sauce 1/4 cup sugar One 1-inch piece of fresh ginger, sliced 1/8 inch thick Juice of 1 lemon Juice of 1 orange 6 tablespoons bottled yuzu ponzu sauce 1/3 cup bottled yuzu juice or fresh lime juice Directions Combine all of the ingredients in a small nonreactive saucepan and bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and let cool completely before serving. Make Ahead The Yuzu Ponzu can be refrigerated, covered, for up to 2 months. Originally appeared: July 2013 Rate It Print