Paul Kahan Sauce Recipes
Independent adaptations of Paul Kahan's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Paul Kahan.
By the numbers
4
recipes
75%
pour-and-shake ready
2.8:1 fat to acid
field median 2.7:1
7.5
ingredients per recipe, field average 6.8
Lemon juice is Paul's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Paul reaches more often for shallot (50% vs 13%), thyme (50% vs 3%), and honey (50% vs 8%).
Recipes
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For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 3 recipes adapted from Paul Kahan. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 2 national awards
- Hazelnut VinaigretteNATIONAL AWARD WINNEROn the jar: HAZELNUT
- Pecorino Lemon Kale DressingNATIONAL AWARD WINNEROn the jar: PECORINO-LEM
- Mustard-Sherry DressingNATIONAL AWARD WINNEROn the jar: MUSTARDSHERR
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Awards
- James Beard Outstanding Chef 2013
- James Beard Best Chef: Midwest 2004
Citations
- Hazelnut Vinaigrette · adapted from Paul Kahan / Epicurious (Cooking for Good Times, Lorena Jones Books 2019)
- Pecorino Lemon Kale Dressing · adapted from Paul Kahan / Epicurious (Cooking for Good Times)
- Lemon Aioli · adapted from Paul Kahan / Food & Wine (soft-shell crabs; re-eligible under §1 v2 2026-07-18)
- Mustard-Sherry Dressing · adapted from Paul Kahan / Food & Wine (griddled sausages potato salad; re-eligible under §1 v2 2026-07-18)
Every recipe lists its source and original title in the Provenance section of the recipe page.