★ STARRED KITCHEN
Adam Byatt Sauce Recipes
Independent adaptations of Adam Byatt's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Adam Byatt.
By the numbers
4
recipes
0%
pour-and-shake ready
5.2:1 fat to acid
field median 2.7:1
7
ingredients per recipe, field average 6.8
White wine vinegar is Adam's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Adam reaches more often for vegetable oil (50% vs 7%), white wine vinegar (50% vs 9%), and lemon juice (50% vs 23%).
Recipes
Lyonnaise DressingOn the jar: LYONNAISEAdam Byatt's hazelnut vinaigrette for duck salad Lyonnaise.Black Olive TapenadeOn the jar: BLACK OLIVEAdam Byatt's black olive tapenade from duck salad Lyonnaise.Parsley MayonnaiseOn the jar: PARSLEYByatt's parsley mayonnaise for baked sea bass.Walnut-Truffle PestoOn the jar: PESTOByatt's walnut-truffle pesto for sea bass or pasta.
Kitchens
- Trinity · London
Awards
- Michelin ★ (Trinity, Clapham)
Citations
- Lyonnaise Dressing · adapted from Adam Byatt / Great British Chefs (duck salad Lyonnaise)
- Black Olive Tapenade · adapted from Adam Byatt / Great British Chefs (duck salad Lyonnaise)
- Parsley Mayonnaise · adapted from Adam Byatt / BBC Saturday Kitchen (baked sea bass)
- Walnut-Truffle Pesto · adapted from Adam Byatt / BBC Saturday Kitchen (baked sea bass)
Every recipe lists its source and original title in the Provenance section of the recipe page.