Porto-Vermouth Poultry Sauce Base

Name: Porto-Vermouth Poultry Sauce Base
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3¼ cups (800 ml)
Cuisine: French Classic
Ingredients: about 7½ shallots (300 g) Shallot; 80 g Mushroom; about ¼ bunch (2 g) Thyme; 1 Bay Leaf; 1 cup + 1/4 cup White Port (300 ml) White Port; 1 cup + 1/4 cup Vermouth (300 ml) Vermouth; 20 tsp White Wine (100 ml) White Wine; 4 cups + 1/6 cup chicken stock (1000 ml) Chicken Stock; ⅓ cup (79 ml) Veal Stock; 1 cup + 2 tsp cream (250 ml) Cream; 1 g Piment Espelet; 1/2 tsp salt (3 g) Salt

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

FINISHING SAUCE · ROAST CHICKEN & GAME HEN

In the published recipe, this is the finishing sauce for game hen. The same recipe pairs it with Blue Cheese Cream Sauce, the blue cheese cream.

Takara's port-vermouth sauce for roast game hen.

On the jar

PORTOVERMOUT

Method: stove
Yield: about 3¼ cups
Ingredients: 12

Stove sauce. Cook from the recipe

Ratio

White Port 300 mlVermouth 300 mlWhite Wine 100 mlChicken Stock 1000 mlVeal Stock 79 mlCream 250 ml

Ingredients

Shallotabout 7½ shallots (300 g)
Mushroom80 g
Thymeabout ¼ bunch (2 g)
Bay Leaf1
White Port1 cup + 1/4 cup White Port (300 ml)
Vermouth1 cup + 1/4 cup Vermouth (300 ml)
White Wine20 tsp White Wine (100 ml)
Chicken Stock4 cups + 1/6 cup chicken stock (1000 ml)
Veal Stock⅓ cup (79 ml)
Cream1 cup + 2 tsp cream (250 ml)
Piment Espelet1 g
Salt1/2 tsp salt (3 g)

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.

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Companion jar

Porto-Vermouth Poultry Sauce 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

Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
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Cucumber Broth★ STARRED KITCHENOn the jar: CUCUMBER BRO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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