★★★ KITCHEN
Clare Smyth Sauce Recipes
Independent adaptations of Clare Smyth's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Clare Smyth.
Northern Irish chef of Michelin three-star Core by Clare Smyth in London. Formerly Restaurant Gordon Ramsay’s first female head chef; modern British cooking with French technique.
By the numbers
6
recipes
0%
pour-and-shake ready
8.2
ingredients per recipe, field average 6.8
White wine is Clare's acid of choice, showing up in 3 of 6 recipes.
Compared with the whole catalog, Clare reaches more often for shallot (67% vs 13%), white wine (50% vs 3%), and white wine vinegar (50% vs 9%).
Recipes
Dulse Beurre BlancOn the jar: DULSE BEURREClare Smyth's dulse beurre blanc for seafood, potato dishes.Charred Chilli Soy-Ginger SauceOn the jar: GINGER-SOYClare Smyth's charred chilli soy-ginger sauce for chicken.Beurre BlancOn the jar: BEURRE BLANCClare Smyth's beurre blanc for turbot and lobster.Salsa VerdeOn the jar: SALSA VERDEClare Smyth's herby salsa verde for fish and lamb.English Mustard CreamOn the jar: ENGLISH MUSTClare Smyth's English mustard cream for beef.Frozen Cucumber DressingOn the jar: FROZENClare Smyth's frozen cucumber dressing for fried chicken.
Kitchens
- Core by Clare Smyth · London
- Restaurant Gordon Ramsay · London
Awards
- Michelin ★★★
Citations
- Dulse Beurre Blanc · adapted from Core cookbook / Clare Smyth (James Martin Chef)
- Charred Chilli Soy-Ginger Sauce · adapted from Clare Smyth Home Comforts (World's 50 Best / Food & Travel)
- Beurre Blanc · adapted from Core / Clare Smyth fish sauces
- Salsa Verde · adapted from Core / Clare Smyth herb sauces
- English Mustard Cream · adapted from Clare Smyth Core mustard sauces
- Frozen Cucumber Dressing · adapted from Clare Smyth / James Martin Chef (Core fried chicken and cold slaw)
Every recipe lists its source and original title in the Provenance section of the recipe page.