★ STARRED KITCHEN

Skye Gyngell Sauce Recipes

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

By the numbers

recipes

86%

pour-and-shake ready

8:1 fat to acid

field median 2.7:1

6.9

ingredients per recipe, field average 6.8

Red wine vinegar is Skye's acid of choice, showing up in 4 of 7 recipes.

Compared with the whole catalog, Skye reaches more often for Dijon mustard (71% vs 17%), red wine vinegar (57% vs 10%), and anchovy (57% vs 5%).

Recipes

Verjus Creme Fraiche DressingOn the jar: CITRUS-HONEYSkye Gyngell's verjus crème fraîche dressing for crab salad.Lovage Salsa VerdeOn the jar: SALSAA table salsa for tacos, chips, and grilled meats.Classic Herb Salsa VerdeOn the jar: SALSAA table salsa for tacos, chips, and grilled meats.Hazelnut-Anchovy DressingOn the jar: HAZELNUT-ANCFor greens, grains, and roasted vegetables.Horseradish CreamOn the jar: HORSERADISHGyngell's horseradish cream for grilled lamb.Anchovy Emulsion DressingOn the jar: ANCHOVYGyngell's anchovy dressing for sprouting broccoli.Cumin Salsa VerdeOn the jar: SALSAGyngell's cumin salsa verde for grilled lamb.

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One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Skye Gyngell. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 star

Verjus Creme Fraiche Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Lovage Salsa Verde★ STARRED KITCHENOn the jar: SALSA
Classic Herb Salsa Verde★ STARRED KITCHENOn the jar: SALSA
Hazelnut-Anchovy Dressing★ STARRED KITCHENOn the jar: HAZELNUT-ANC

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Kitchens

Petersham Nurseries Café · London

Awards

Michelin ★ (Petersham Nurseries Café, historical as head chef)

Citations

Verjus Creme Fraiche Dressing · adapted from Skye Gyngell / Great British Chefs (crab fennel blood orange)
Lovage Salsa Verde · adapted from Skye Gyngell / New York Magazine (Lovage, In Season)
Classic Herb Salsa Verde · adapted from Skye Gyngell / The Independent
Hazelnut-Anchovy Dressing · adapted from Skye Gyngell / The Independent (winter recipes)
Horseradish Cream · adapted from Skye Gyngell / The London Economic (grilled lamb cutlets, asparagus, horseradish salsa verde)
Anchovy Emulsion Dressing · adapted from Skye Gyngell / Spring Restaurant (purple sprouting broccoli with anchovy)
Cumin Salsa Verde · adapted from Skye Gyngell / The London Economic (grilled lamb cutlets, asparagus, horseradish)

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

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