Russell Brown Sauce Recipes
Independent adaptations of Russell Brown's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Russell Brown.
By the numbers
4
recipes
25%
pour-and-shake ready
2.8:1 fat to acid
field median 2.7:1
8.3
ingredients per recipe, field average 6.8
Orange juice is Russell's acid of choice, showing up in 2 of 4 recipes.
Compared with the whole catalog, Russell reaches more often for honey (75% vs 8%), Dijon mustard (75% vs 17%), and orange juice (50% vs 2%).
Recipes
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For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Russell Brown. Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star
- Chilli and Orange Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
- Tarragon-Chardonnay Dressing★ STARRED KITCHENOn the jar: HONEY-MUSTAR
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Kitchens
- Sienna · Dorchester
Awards
- Michelin ★ (Sienna, Dorchester, 2010-2013)
Citations
- Chimichurri · adapted from Russell Brown / Great British Chefs
- Chilli and Orange Dressing · adapted from Russell Brown / Great British Chefs (lamb leg steak salad)
- Roasted Chilli Orange Dressing · adapted from Russell Brown / Great British Chefs (sea bass panzanella)
- Tarragon-Chardonnay Dressing · adapted from Russell Brown / Great British Chefs (wild mushrooms duck egg)
Every recipe lists its source and original title in the Provenance section of the recipe page.