Frank Stitt Sauce Recipes
Independent adaptations of Frank Stitt's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Frank Stitt.
By the numbers
5
recipes
100%
pour-and-shake ready
3:1 fat to acid
field median 2.7:1
7.6
ingredients per recipe, field average 6.8
Sherry vinegar is Frank's acid of choice, showing up in 4 of 5 recipes.
Compared with the whole catalog, Frank reaches more often for shallot (100% vs 13%), Sherry vinegar (80% vs 7%), and red wine vinegar (60% vs 10%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Frank Stitt. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 2 national awards
- Shallot-Thyme VinaigretteNATIONAL AWARD WINNEROn the jar: HOUSE VINA
- Maple-Caper VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLECAPER
- Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: SHERRY VINAI
- Balsamic-Sherry VinaigretteNATIONAL AWARD WINNEROn the jar: BALSAMICSHER
Get these recipes by email
PantryFlex turns published sauce recipes into pour-to-the-line jars. Join the Frank Stitt list for first dibs on the first run.
No spam. First word when jars ship.
Kitchens
- Highlands Bar & Grill · Birmingham
- Bottega · Birmingham
Awards
- James Beard Best Chef: Southeast 2001
- James Beard Outstanding Restaurant 2018
Citations
- Shallot-Thyme Vinaigrette · adapted from Frank Stitt / Food & Wine (Highlands Bar & Grill, October 2018)
- Maple-Caper Vinaigrette · adapted from Frank Stitt / Food & Wine (tuna scallopine…)
- Sherry Vinaigrette · adapted from Frank Stitt / Martha Stewart Bottega companion via TFRecipes
- Balsamic-Sherry Vinaigrette · adapted from Frank Stitt / CBS News Bottega Favorita
- Three-Vinegar Mustard Vinaigrette · adapted from Frank Stitt / Draper James blog (asparagus farm-egg)
Every recipe lists its source and original title in the Provenance section of the recipe page.