Grant Achatz Sauce Recipes
Independent adaptations of Grant Achatz's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Grant Achatz.
American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.
By the numbers
6
recipes
50%
pour-and-shake ready
2.3:1 fat to acid
field median 2.7:1
5.7
ingredients per recipe, field average 6.8
Lemon juice is Grant's acid of choice, showing up in 3 of 6 recipes.
Compared with the whole catalog, Grant reaches more often for grapeseed oil (50% vs 6%), lemon juice (50% vs 23%), and tofu (33% vs 0%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Grant Achatz. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star · 1 national award
- Lemon-Shallot Watermelon Dressing★ STARRED KITCHENOn the jar: LEMONSHALLO
- Pomegranate Syrup Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
- Mustard Vinaigrette★ STARRED KITCHENOn the jar: HONEY DIJON
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Kitchens
- Alinea · Chicago
- Next · Chicago
Awards
- Michelin ★★★
- James Beard Outstanding Chef
Citations
- White Sesame-Pepper-Miso Dressing · adapted from Grant Achatz / Gourmet Traveller
- Lemon-Shallot Watermelon Dressing · adapted from Grant Achatz / Food & Wine
- White Miso-Tofu Dressing · adapted from Grant Achatz dinner-party recipes / Chicago Mag
- Pomegranate Syrup Dressing · adapted from Grant Achatz / Food & Wine
- Mustard Vinaigrette · adapted from Grant Achatz dinner-party vinaigrette
- Curry Vinaigrette · adapted from Grant Achatz / Food & Wine (scallops with peanut panade)
Every recipe lists its source and original title in the Provenance section of the recipe page.