Adam Smith Sauce Recipes
Independent adaptations of Adam Smith's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Adam Smith.
By the numbers
6
recipes
50%
pour-and-shake ready
5:1 fat to acid
field median 2.7:1
4.2
ingredients per recipe, field average 6.8
Compared with the whole catalog, Adam reaches more often for dill (33% vs 2%) and walnut oil (33% vs 1%).
Recipes
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For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Adam Smith. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star
- Pear and Walnut Dressing★ STARRED KITCHENOn the jar: PEAR AND
- Chardonnay Vinaigrette★ STARRED KITCHENOn the jar: CHARDONNAY
- Hazelnut-Cabernet Vinaigrette★ STARRED KITCHENOn the jar: HAZELNUTCABE
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Kitchens
- Woven by Adam Smith · Ascot
Awards
- Michelin ★ (Woven by Adam Smith, Coworth Park)
Citations
- Dill Oil · adapted from Adam Smith / Great British Chefs (Comté mousse salad)
- Pear and Walnut Dressing · adapted from Adam Smith / Great British Chefs (Comté mousse salad)
- Walnut Pesto · adapted from Adam Smith / Great British Chefs (Comté mousse salad)
- Chardonnay Vinaigrette · adapted from Adam Smith / Great British Chefs (pickled kohlrabi)
- Hazelnut-Cabernet Vinaigrette · adapted from Adam Smith / Great British Chefs
- Black Garlic-Honey-Soy Glaze · adapted from Adam Smith / Great British Chefs
Every recipe lists its source and original title in the Provenance section of the recipe page.