Paul Ainsworth Sauce Recipes
Independent adaptations of Paul Ainsworth's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Paul Ainsworth.
By the numbers
6
recipes
50%
pour-and-shake ready
2.7:1 fat to acid
field median 2.7:1
7.7
ingredients per recipe, field average 6.8
Lemon juice is Paul's acid of choice, showing up in 4 of 6 recipes.
Compared with the whole catalog, Paul reaches more often for lemon juice (67% vs 23%), chile (33% vs 3%), and parsley (33% vs 11%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Paul Ainsworth. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star
- Celeriac and Fennel Slaw Dressing★ STARRED KITCHENOn the jar: CELERIAC AND
- Mackerel Pickling Liquor★ STARRED KITCHENOn the jar: MACKEREL
- Celeriac Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
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Kitchens
- Paul Ainsworth at No. 6 · Padstow
Awards
- Michelin ★ (Paul Ainsworth at No. 6, Padstow)
Citations
- Arrabbiata Sauce · adapted from Paul Ainsworth / Great British Chefs (arancini)
- Chimichurri · adapted from Paul Ainsworth / Panzer's (English asparagus feature)
- Italian-Garlic Pesto · adapted from Paul Ainsworth / Great British Chefs (fusilli)
- Celeriac and Fennel Slaw Dressing · adapted from Paul Ainsworth / Great British Chefs (leftover turkey with celeriac and fennel slaw)
- Mackerel Pickling Liquor · adapted from Paul Ainsworth / Great British Chefs (barbecued mackerel with celeriac mayonnaise)
- Celeriac Mayonnaise · adapted from Paul Ainsworth / Great British Chefs (barbecued mackerel with celeriac mayonnaise)
Every recipe lists its source and original title in the Provenance section of the recipe page.