simmer · vinaigrette
★ STARRED KITCHENPrep 5 minCook 15 minMosscourt Base
Independent adaptation of a publicly published Yasuyuki Takara recipe. Not affiliated with, sponsored by, or endorsed by Yasuyuki Takara.
From a starred kitchen.
Ratio
Ingredients
- Olive Oil — ピュアオリーブオイル 120 ml
- Shallot — エシャロット（みじん切り） 50 g
- White Wine — 白ワイン 40 ml
- Balsamic — バルサミコ酢 15 ml
- Salt — 塩 適量 (2 g)
- White Pepper — 白こしょう 適量 (0.5 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, White Wine, Balsamic.
- Add: Shallot, Salt, White Pepper.
- Cap the jar and shake until combined.
- 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.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
4 kitchens · 4 stars · 2 national awards
- Mosscourt Base★ STARRED KITCHEN
- Riviera Citrus-Honey★★★ KITCHEN
- The ClassicNATIONAL AWARD WINNER
- Berkeley GarlicNATIONAL AWARD WINNER
First run is small.
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Provenance
Yasuyuki Takara. French (L’affinage). Cited awards include: Michelin 1* (Restaurant L’affinage / ラフィナージュ, Ginza).
Originally published as Vinaigrette Base.
More from this kitchenFAQ
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 Yasuyuki Takara / Kai House (L’affinage) (published as “Vinaigrette Base”). Full citation lives in Provenance.