PANTRYFLEX

On the jar: Mossforge Porto–vermouth Poultry Base

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Mossforge Porto-Vermouth Poultry 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

Ratio by volume: White Port 300 ml, Vermouth 300 ml, White Wine 100 ml, Chicken Stock 1000 ml, Veal Stock 79 ml, Cream 250 ml
White Port 300 mlVermouth 300 mlWhite Wine 100 mlChicken Stock 1000 mlVeal Stock 79 mlCream 250 ml

Ingredients

  • Shallot — エシャロット 300 g
  • Mushroom — マッシュルーム 80 g
  • Thyme — タイム 2枝
  • Bay Leaf — ローリエ 1枚
  • White Port — ホワイトポート 300 ml
  • Vermouth — ベルモット 300 ml
  • White Wine — 白ワイン 100 ml
  • Chicken Stock — フォンドヴォライユ 1 L (1000 ml)
  • Veal Stock — フォンドヴォー 80 g
  • Cream — 生クリーム 250 ml（仕上げ）
  • Piment Espelet — ピマン・デスクレット (1 g)
  • Salt — 塩 (3 g)

Method

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

Companion jar

Mossforge Porto–vermouth Poultry Base 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:

4 kitchens · 4 stars · 5 national awards

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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 Porto–Vermouth Poultry Sauce Base.

Adapted from a Yasuyuki Takara recipe (Yasuyuki Takara / Tokyo Gas Grand Chef (chef71 game hen)).

More from this kitchen

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 Yasuyuki Takara / Tokyo Gas Grand Chef (chef71 game hen) (published as “Porto–Vermouth Poultry Sauce Base”). Full citation lives in Provenance.

Companion jar