From Jean-Georges Vongerichten's kitchen · Jean-Georges, New York
stove · bbq sauce
★★★ KITCHENIndigorail Honey-Soy Glaze
From a three-star kitchen & national award winner
Ratio
SOY SAUCE 120HONEY 120SHERRY VIN 30RICE VIN 15
Ingredients
- SOY SAUCE120 ml
- HONEY120 ml
- SHERRY VIN30 ml
- RICE VIN15 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Alsace-born chef of Michelin three-star Jean-Georges in New York; James Beard Outstanding Chef. French technique layered with Asian ingredients across a global restaurant group.
Originally published as Honey-Soy Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jean-Georges Vongerichten / NYT Fried Sushi Cakes (published as “Honey-Soy Glaze”). Full citation lives in Provenance.