Michael Symon Sauce Recipes
Independent adaptations of Michael Symon's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Michael Symon.
By the numbers
6
recipes
100%
pour-and-shake ready
2:1 fat to acid
field median 2.7:1
7.8
ingredients per recipe, field average 6.8
Red wine vinegar is Michael's acid of choice, showing up in 2 of 6 recipes.
Compared with the whole catalog, Michael reaches more often for garlic (67% vs 35%), Dijon mustard (50% vs 17%), and red wine vinegar (33% 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 Michael Symon. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 national award
- Honey Dijon Red Wine VinaigretteNATIONAL AWARD WINNEROn the jar: HONEY-DIJON
- Maple-Dijon Poppyseed VinaigretteNATIONAL AWARD WINNEROn the jar: MAPLEDIJON
- Mom’s Sour-Cream Red-Wine VinaigretteNATIONAL AWARD WINNEROn the jar: SOUR CREAM
- Lemon-Anchovy Citrus VinaigretteNATIONAL AWARD WINNEROn the jar: LEMONANCHOVY
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Awards
- James Beard Best Chef: Great Lakes 2009
Citations
- Honey Dijon Red Wine Vinaigrette · adapted from Michael Symon / Food Network (arugula and grape salad)
- Maple-Dijon Poppyseed Vinaigrette · adapted from Michael Symon / Food Network (Simple Salad)
- Mom’s Sour-Cream Red-Wine Vinaigrette · adapted from Michael Symon / Food Network (Mom’s Salad)
- Lemon-Anchovy Citrus Vinaigrette · adapted from Michael Symon / Food Network (Charred Greens with Citrus Vinaigrette)
- Lime-Cilantro Aioli · adapted from Michael Symon / Food Network (Brown Butter Striped Bass…)
- Cranch Dressing · adapted from Michael Symon / Food Network (Grilled Avocado Salad)
Every recipe lists its source and original title in the Provenance section of the recipe page.