Fuchsia Dunlop Sauce Recipes
Independent adaptations of Fuchsia Dunlop's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Fuchsia Dunlop.
British writer–cook specializing in Sichuan Chinese cuisine; James Beard media/writing awards. Author of Land of Plenty and The Food of Sichuan; trained in Chengdu cooking schools.
By the numbers
3
recipes
67%
pour-and-shake ready
5.7
ingredients per recipe, field average 6.8
Compared with the whole catalog, Fuchsia reaches more often for sesame seed (67% vs 2%), soy sauce (67% vs 10%), and chili oil (67% vs 1%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Fuchsia Dunlop. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 national award
- Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
- Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
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Kitchens
- Independent / cookbook & culinary writing · London
Awards
- James Beard media/writing awards (Chinese cooking)
Citations
- Spicy Chili Oil · adapted from Fuchsia Dunlop Every Grain of Rice (Catenafarm reprint)
- Garlic Chili Dressing · adapted from Fuchsia Dunlop / Epicurious (batch scaled)
- Strange-Flavor Sauce · adapted from The Food of Sichuan / Serious Eats adapters
Every recipe lists its source and original title in the Provenance section of the recipe page.