Richard Corrigan Sauce Recipes
Independent adaptations of Richard Corrigan's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Richard Corrigan.
By the numbers
5
recipes
40%
pour-and-shake ready
6.7:1 fat to acid
field median 2.7:1
7.4
ingredients per recipe, field average 6.8
Lemon juice is Richard's acid of choice, showing up in 4 of 5 recipes.
Compared with the whole catalog, Richard reaches more often for lemon juice (80% vs 23%), lemon zest (40% vs 5%), and rapeseed oil (40% vs 2%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Richard Corrigan. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star
- Mimosa Vinaigrette★ STARRED KITCHENOn the jar: MIMOSA
- Bacon-Salad Mustard Dressing★ STARRED KITCHENOn the jar: BACON-SALAD
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Kitchens
- Corrigan’s Mayfair / historical · London
Awards
- Michelin ★
Citations
- Lemon Zest Garlic Aioli · adapted from Richard Corrigan / Great British Chefs
- Mimosa Vinaigrette · adapted from Richard Corrigan / RTÉ
- Bacon-Salad Mustard Dressing · adapted from Richard Corrigan / RTÉ
- Garlic Mayonnaise · adapted from Richard Corrigan / RTÉ
- Corn-Oil Mayonnaise · adapted from Richard Corrigan / RTÉ (Russian salad)
Every recipe lists its source and original title in the Provenance section of the recipe page.