Chef Vikas Khanna Shares A Recipe For Yuzu Labneh Sauce, An Integral Part Of A New Dish At Bungalow NYC

For many individuals, eating is the highlight of the day, but cooking food is like daily therapy for some. People find it to be a delightful challenge to try out recipes from various cuisines. There are so many dishes around the world to try and recreate. From Japan to India, everyone loves different recipes and flavours. One such recipe is Yuzu Labneh. Famous Indian chef Vikas Khanna shared the Yuzu Labneh sauce recipe on his Instagram handle. This is how you can prepare it at home.

Chef Vikas Khanna’s Yuzu Labneh Sauce Recipe

Chef Vikas Khanna shared the recipe for Yuzu Labneh base sauce on his Instagram. He mentioned that he will be sharing the complete recipe of the dish in three parts and will be serving it at his famous restaurant in NYC called Bungalow on Friday. The Yuzu Labneh base sauce is an integral element of a new dish which will be introduced at his restaurant soon. Check out the recipe.

 

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A post shared by Vikas Khanna (@vikaskhannagroup)

Ingredients

For Base Sauce:

1 tablespoon Neutral oil
1 tablespoon Ground turmeric
Ice filled bowl
1 cup Greek yoghurt or labneh or hung yoghurt
2 tablespoons Fresh yuzu juice
1 tablespoon Sugar
1 1/2 teaspoons Kosher salt

How To Make Yuzu Labneh Base Sauce:

• Cut the yuzu fruit and extract its juice.
• Heat the oil in a pan over medium heat and then add the turmeric.
• Stir the mixture well for a minute & remove it from the heat immediately.
• Place the pan with the mixture in an ice-filled bowl and keep stirring. This will ensure the sauce’s golden hue.
• Stir in the yoghurt, yuzu juice, sugar, and kosher salt when the mixture is at room temperature.
• You can also add your preferred herbs or ground spices.

Also Read: Happy Birthday, Chef Vikas Khanna! Cook Like The Michelin-Starred Chef At Home With His Must-Try Recipes

What Is Yuzu Labneh?

In his Instagram post, chef Vikas Khanna clarified the nature of this sauce, so his followers are not left confused. Popular in East Asian cuisine, yuzu is a tart, fragrant citrus fruit that combines flavours of grapefruit, lemon, and mandarin.

He further mentioned that, in Middle Eastern cuisine, labneh—a creamy, tangy strained yoghurt—is frequently used as a spread or dip. Its thick, creamy texture is achieved by straining salty yoghurt to extract the whey.

Also Read: Aamir Khan Visits Chef Vikas Khanna’s Bungalow In NYC; “My 2 Favourite People In The World,” Says Khanna

So, do let us know if you attempt to make this delectable sauce at home.

Cover Image Credit: Instagram/@vikaskhannagroup