PANTRYFLEX

stove · vinaigrette

★ STARRED KITCHENPrep 10 minCook 15 min

Mosshouse Estragon Finishing

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: Vinaigrette Ba 80 ml
Vinaigrette Ba 80 ml

Ingredients

  • Vinaigrette Ba — ヴィネグレットベース 80 ml
  • Tomato — トマト（皮むき・種なし・ブルノワーズ） 20 g
  • Tarragon — エストラゴン（みじん切り） 5 g
  • Parsley — パセリ（みじん切り） 5 g
  • Butter — 無塩バター 15 g
  • Salt — 塩 適量 (1 g)
  • White Pepper — 白こしょう 適量 (0.3 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

Mosshouse Estragon Finishing 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:

3 kitchens · 7 stars · 1 national award

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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 Estragon Finishing Vinaigrette.

Adapted from a Yasuyuki Takara recipe (Yasuyuki Takara / Kai House (L’affinage 仕上げ用)).

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 / Kai House (L’affinage 仕上げ用) (published as “Estragon Finishing Vinaigrette”). Full citation lives in Provenance.

Companion jar