Michelle Bernstein Sauce Recipes
Independent adaptations of Michelle Bernstein's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Michelle Bernstein.
Miami chef working Latin and Argentine-influenced cuisine; James Beard Best Chef: South. Formerly Michy’s; later projects include Sweet Liberty and Café La Trova collaborations.
By the numbers
5
recipes
80%
pour-and-shake ready
2.7:1 fat to acid
field median 2.7:1
7.2
ingredients per recipe, field average 6.8
Lemon juice is Michelle's acid of choice, showing up in 3 of 5 recipes.
Compared with the whole catalog, Michelle reaches more often for garlic (80% vs 35%), lemon juice (60% vs 23%), and parsley (40% vs 11%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Michelle Bernstein. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 national award
- ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
- Traditional ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
- Chive VinaigretteNATIONAL AWARD WINNEROn the jar: CHIVE
- Sweet Paprika ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
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Kitchens
- Michy's · Miami
- Café La Trova · Miami
Awards
- James Beard Best Chef: South
Citations
- Chimichurri · adapted from Food & Wine (Michelle Bernstein)
- Traditional Chimichurri · adapted from Food & Wine / Michelle Bernstein
- Chive Vinaigrette · adapted from Michelle Bernstein / Food & Wine
- Sweet Paprika Chimichurri · adapted from Michelle Bernstein / Food & Wine
- Garlic Aioli · adapted from Michelle Bernstein / Wine Spectator (cauliflower steaks with garlic aioli)
Every recipe lists its source and original title in the Provenance section of the recipe page.