Robert Thompson Sauce Recipes
Independent adaptations of Robert Thompson's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Robert Thompson.
By the numbers
4
recipes
25%
pour-and-shake ready
5:1 fat to acid
field median 2.7:1
8
ingredients per recipe, field average 6.8
Sherry vinegar is Robert's acid of choice, showing up in 3 of 4 recipes.
Compared with the whole catalog, Robert reaches more often for Sherry vinegar (75% vs 7%), thyme (50% vs 3%), and hazelnuts (50% vs 1%).
Recipes
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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Robert Thompson. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star
- Hazelnut and Lemon Thyme Dressing★ STARRED KITCHENOn the jar: HAZELNUT AND
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Kitchens
- Winteringham Fields / The Hambrough · Winteringham
Awards
- Michelin ★
Citations
- Hazelnut and Lemon Thyme Dressing · adapted from Robert Thompson / Great British Chefs (asparagus salad)
- Romesco · adapted from Robert Thompson / Great British Chefs
- Mackerel Ceviche Horseradish Cream · adapted from Robert Thompson / Great British Chefs (mackerel ceviche horseradish cream cucumber)
- Bone Marrow Sauce · adapted from Robert Thompson / Great British Chefs (sirloin of beef)
Every recipe lists its source and original title in the Provenance section of the recipe page.