PANTRYFLEX

simmer · bbq sauce

★★★ KITCHENPrep 5 minCook 15 min

Indigorail Honey-Soy Glaze

Independent adaptation of a publicly published Jean-Georges Vongerichten recipe. Not affiliated with, sponsored by, or endorsed by Jean-Georges Vongerichten.

Jean-Georges Vongerichten's Indigorail Honey-Soy Glaze.

Ratio

Ratio by volume: Soy Sauce 120 ml, Honey 120 ml, Sherry Vinegar 30 ml, Rice Vinegar 15 ml
Soy Sauce 120 mlHoney 120 mlSherry Vinegar 30 mlRice Vinegar 15 ml

Ingredients

  • Soy Sauce — 1/2 cup light (120 ml)
  • Honey — 1/2 cup (120 ml)
  • Sherry Vinegar — 2 Tbsp (30 ml)
  • Rice Vinegar — 1 Tbsp rice-wine vinegar (15 ml)

Method

  1. Pour to the lines in order (bottom → top): Soy Sauce, Honey, Sherry Vinegar, Rice Vinegar.
  2. Cap the jar and shake until combined.
  3. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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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.

Adapted from a Jean-Georges Vongerichten recipe (Jean-Georges Vongerichten / NYT Fried Sushi Cakes).

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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