Joanne Chang Sauce Recipes
Independent adaptations of Joanne Chang's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Joanne Chang.
Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.
By the numbers
5
recipes
60%
pour-and-shake ready
0.9:1 fat to acid
field median 2.7:1
7.4
ingredients per recipe, field average 6.8
Rice vinegar is Joanne's acid of choice, showing up in 3 of 5 recipes.
Compared with the whole catalog, Joanne reaches more often for soy sauce (100% vs 10%), sesame oil (80% vs 5%), and rice vinegar (60% vs 7%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Joanne Chang. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 national award
- Ginger Soy GlazeNATIONAL AWARD WINNEROn the jar: GINGER-SOY
- Lemon Ginger DressingNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
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Kitchens
- Flour Bakery + Café · Boston
- Myers + Chang · Boston
Awards
- James Beard Outstanding Baker 2016 (Myers+Chang)
Citations
- Black Pepper-Scallion Sauce · adapted from Myers+Chang / WBUR
- Chinese Soy Hot Sauce · adapted from Myers+Chang / Greatist
- Ginger Soy Glaze · adapted from Myers+Chang / Boston.com
- Soy-Honey Glaze · adapted from Myers+Chang / Flour kitchen
- Lemon Ginger Dressing · adapted from Joanne Chang & Karen Akunowicz / James Beard Foundation (Myers+Chang at Home)
Every recipe lists its source and original title in the Provenance section of the recipe page.