Ricard Camarena Sauce Recipes
Independent adaptations of Ricard Camarena's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Ricard Camarena.
By the numbers
5
recipes
60%
pour-and-shake ready
2:1 fat to acid
field median 2.7:1
5.2
ingredients per recipe, field average 6.8
Lemon juice is Ricard's acid of choice, showing up in 3 of 5 recipes.
Compared with the whole catalog, Ricard reaches more often for lemon juice (60% vs 23%) and mayo (40% vs 6%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Ricard Camarena. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 2 stars
- Peanut-Lupin Vinaigrette★ STARRED KITCHENOn the jar: VINAIGRETTE
- Herb Mayonnaise★ STARRED KITCHENOn the jar: MAYONNAISE
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Kitchens
- Ricard Camarena Restaurant · Valencia
Awards
- Michelin ★★ (Ricard Camarena Restaurant, Valencia)
Citations
- Peanut-Lupin Vinaigrette · adapted from Ricard Camarena / official site (maridaje del verano)
- Cebolla-Tomato Vinaigrette · adapted from Ricard Camarena / Expo Gourmet
- Herb Mayonnaise · adapted from Ricard Camarena / Lecturas
- Wasabi Mayonnaise · adapted from Ricard Camarena / Expo Gourmet
- Parsley Pesto · adapted from Ricard Camarena / Madrid Fusión
Every recipe lists its source and original title in the Provenance section of the recipe page.