Honey-Lime Ponzu

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Meet soy sauce’s sweeter, thicker cousin. This honey-lime ponzu sauce from Chef Shayne Nunes (a collaboration with one of his sous chefs) is inspired by an addition to his restaurant’s line-up. “After adding tuna poke and tartare to the new spring menu at Foundry on Elm, we wanted to create a sauce that we could dress the tuna with that really slaps,” said Nunes.

Slap it does with smack-you-in-the-face flavor that’s incredibly addicting. Put yours on anything that comes off the grill this Memorial Day weekend — it goes great on salmon, chicken and steak (you can use a pastry brush for equal distribution) — or use it as a dumpling dipper or poke topper for some extra oopmh anytime of the year.


  • 1 cup soy sauce
  • 1/4 cup sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons sesame seeds
  • 1/2 cup lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/2 teaspoon corn starch


  1. Measure all ingredients.
  2. Add soy, sesame oil, rice wine vinegar, honey and sesame seeds to a stainless steel pot and bring to a simmer.
  3. Whisk together cornstarch with fresh juices in a separate bowl to create a slurry, and then whisk into simmering sauce.
  4. Remove from heat and chill.
  5. Enjoy!

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