NATIONAL AWARD WINNER

Robynne Maii Sauce Recipes

Independent adaptations of Robynne Maii's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Robynne Maii.

By the numbers

recipes

33%

pour-and-shake ready

ingredients per recipe, field average 6.8

Rice vinegar is Robynne's acid of choice, showing up in 2 of 3 recipes.

Compared with the whole catalog, Robynne reaches more often for soy sauce (100% vs 10%), rice vinegar (67% vs 7%), and Sherry (67% vs 0%).

Recipes

Tutu's Kochujang SauceOn the jar: KOCHUJANGThe bbq sauce from Maii's Korean bavette steak.Garlic Soy Sauce MarinadeOn the jar: KALBIThe marinade from Maii's Korean bavette steak.Namul MarinadeOn the jar: NAMULThe dressing from Maii's Korean bavette steak.

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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Robynne Maii. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 national award

Tutu's Kochujang SauceNATIONAL AWARD WINNEROn the jar: KOCHUJANG

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Kitchens

Fête · Honolulu

Awards

James Beard Best Chef: Northwest & Pacific 2022 (Fête, Honolulu)

Citations

Tutu's Kochujang Sauce · adapted from Robynne Maii / Aloha Shoyu (Korean bavette, Fête)
Garlic Soy Sauce Marinade · adapted from Robynne Maii / Aloha Shoyu (Korean bavette, Fête)
Namul Marinade · adapted from Robynne Maii / Aloha Shoyu (Korean bavette, Fête)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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