Yasuyuki Takara Sauce Recipes
Independent adaptations of Yasuyuki Takara's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Yasuyuki Takara.
Yasuyuki Takara. French (L’affinage).
By the numbers
4
recipes
0%
pour-and-shake ready
9
ingredients per recipe, field average 6.8
White wine is Yasuyuki's acid of choice, showing up in 3 of 4 recipes.
Compared with the whole catalog, Yasuyuki reaches more often for shallot (75% vs 13%), white wine (75% vs 3%), and white pepper (75% vs 3%).
Recipes
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For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Yasuyuki Takara. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star
- Base Vinaigrette★ STARRED KITCHENOn the jar: BASE
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Awards
- Michelin ★ (Restaurant L’affinage / ラフィナージュ, Ginza)
Citations
- Base Vinaigrette · adapted from Yasuyuki Takara / Kai House (L’affinage)
- Tarragon Finishing Vinaigrette · adapted from Yasuyuki Takara / Kai House (L’affinage 仕上げ用)
- Blue Cheese Cream Sauce · adapted from Yasuyuki Takara / Tokyo Gas Grand Chef (chef71)
- Porto-Vermouth Poultry Sauce Base · adapted from Yasuyuki Takara / Tokyo Gas Grand Chef (chef71 game hen)
Every recipe lists its source and original title in the Provenance section of the recipe page.