Ironhouse Wafu Bordelaise

Name: Ironhouse Wafu Bordelaise
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¼ cup (60 ml)
Cuisine: French Classic
Ingredients: ねぎ（斜め薄切り）適量 (10 g) Scallion; にんにく（みじん切り）小さじ1 (5 ml) Garlic; たまねぎ（みじん切り）小さじ1 (5 ml) Onion; ケイパー 小さじ1 (5 ml) Capers; レモンの果肉（5mm角）小さじ1 (5 ml) Lemon Zest; ミニトマト（5mm角）小さじ1 (5 ml) Tomato; パセリ（みじん切り）小さじ1 (5 ml) Parsley; しょうゆ 小さじ1 (5 ml) Soy Sauce; バター（食塩不使用）20g Butter

Independent adaptation of a publicly published Shinsuke Ishii recipe. Not affiliated with, sponsored by, or endorsed by Shinsuke Ishii.

Wafu Bordelaise from a starred kitchen.

Ratio

Garlic 5 mlOnion 5 mlCapers 5 mlLemon Zest 5 mlTomato 5 mlParsley 5 ml

Ingredients

Scallion — ねぎ（斜め薄切り）適量 (10 g)
Garlic — にんにく（みじん切り）小さじ1 (5 ml)
Onion — たまねぎ（みじん切り）小さじ1 (5 ml)
Capers — ケイパー小さじ1 (5 ml)
Lemon Zest — レモンの果肉（5mm角）小さじ1 (5 ml)
Tomato — ミニトマト（5mm角）小さじ1 (5 ml)
Parsley — パセリ（みじん切り）小さじ1 (5 ml)
Soy Sauce — しょうゆ小さじ1 (5 ml)
Butter — バター（食塩不使用）20g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Ironhouse Wafu Bordelaise wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Shinsuke Ishii works in Japanese-French / sustainable seafood at Sincère; credentials include Michelin 1* (Sincère, Tokyo, 2019-).

Originally published as Wafu Bordelaise (Soy-Butter Pan Sauce).

Adapted from a Shinsuke Ishii recipe (Shinsuke Ishii / NHK Kyou no Ryouri (kaki no muniere)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

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 Shinsuke Ishii / NHK Kyou no Ryouri (kaki no muniere) (published as “Wafu Bordelaise (Soy-Butter Pan Sauce)”). Full citation lives in Provenance.

Companion jar