blend · pan sauce
★ STARRED KITCHENPrep 10 minKimizu
Independent adaptation of a publicly published Tristan Brandt recipe. Not affiliated with, sponsored by, or endorsed by Tristan Brandt.
A quick pan finish for steak and poultry.
Ratio
Ingredients
- Egg Yolk11 egg yolks
- Rice Vinegar20 g Reisessig
- Yuzu Juice8 g Yuzusaft
- Mirin20 g Mirin
- Salt1 Prise Salz (0.5 g)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Kimizu wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 5 stars · 3 national awards
- Miso Vinaigrette★ STARRED KITCHENOn the jar: MISOVINAIGRE
- Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
- Tonka Bean Vinaigrette★ STARRED KITCHENOn the jar: TONKA-BEAN
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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Provenance
Tristan Brandt works in Modern German at Opus / Brandt lineage; credentials include Michelin 2* (Opus / Brandt lineage).
More from this kitchenFAQ
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 Tristan Brandt / Port Culinaire (Wagyu–Kaviar plate) (published as “Kimizu”). Full citation lives in Provenance.