Dressings & Sauces. (631)

Transcription

1 Dressings & Sauces

2 Maple Vinaigrette ¼ cup Maple vinegar tsp Dijon mustard tsp Lemon juice ½ tsp Garlic, minced tsp Maple syrup tsp Shallots, chopped ½ cup Olive oil Combine all ingredients, except olive oil, in stainless steel bowl and mix well- Slowly incorporate olive oil mixing well with a whisk Refrigerate until served

3 Plum Vinaigrette tbsp Plum vinegar tsp Dijon mustard tsp Honey ½ cup Olive oil tbsp Shallots, chopped tsp Chives, chopped In stainless steel bowl combine vinegar, mustard, honey, shallots and chives Slowly incorporate olive oil, adjust seasoning with salt and pepper, refrigerate until service

4 Orange Vinaigrette each Oranges tbsp Shallots, chopped tsp Brown sugar tbsp Rice wine vinegar cup Canola oil tbsp Extra virgin olive oil ½ tbsp Boyajian Orange oil Zest orange and place into stainless steel bowl, squeeze juice from oranges and add to bowl Add shallots, brown sugar and rice wine vinegar and mix well Combine olive oil and canola oil and slowly incorporate in a steady stream while whisking Add Orange oil at the end, adjust seasoning and refrigerate until service

5 Wasabi Sesame Dressing tbsp Wasabi oil tsp Soy sauce tbsp Rice wine vinegar tsp Sesame oil tbsp Scallions, sliced thin ½ tsp Ginger, minced tbsp honey In stainless steel bowl combine soy sauce, vinegar, ginger and scallion Mix well and slowly incorporate oil with whisk Refrigerate until service

6 Blood Orange Sauce /2 cup Blood Orange puree cup Chef Macrina White Wine tbsp Orange zest cup Culinarte Chicken demi, prepared each Bay leaf tbsp Cracked black pepper ¼ cup Chef Macrina, Orange Liquor tbsp Butter In heavy sauce pan place orange juice and over a low fl ame simmer until reduced to a syrup consistency Add white wine, orange zest, bay leaf and cracked black pepper and simmer until reduced by ½ Add prepared Chicken demi and bring to a simmer. Continue simmering for 15 minutes, adjust seasoning, strain through fi ne hole strainer Finish with orange brandy and whole butter

7 Port Wine Sauce with Sun Dried Cherries tbsp Butter ½ cup Shallots, minced tbsp Cracked black pepper each Bay leaf oz Chef Macrina Seasoned Red Port Wine cup Sun Dried Cherries cup Culinarte Demi Glace oz Olive oil Heat heavy sauce pan and add olive oil, shallots, cracked black pepper, bay leaf and cook until shallots are lightly browned Add Port wine and reduce by ½ Add prepared demi glace and bring to a simmer Simmer for 10 minutes and add cherries, remove from fl ame. Adjust seasoning Finish sauce with butter and hold for service

8 Peppercorn Brandy Sauce ½ cup Olive oil ½ cup Shallots, minced ¼ cup Fresh thyme, chopped oz Green peppercorns, drained cups Chef Macrina Seasoned Brandy cups Demi glace, prepared cups Heavy cream ½ cup Italian parsley, chopped tbsp Butter In heavy sauce pan add olive oil, shallots, and peppercorns and sauté until shallots are lightly browned, Add brandy and reduce by ½. Be careful of fl ame! Add fresh thyme, and heavy cream, reduce by 1/3. Add prepared demi glace and bring to a simmer Adjust seasoning and add chopped parsley. Finish sauce with whole butter

9 Roasted Shallot and Wild Mushroom Madeira Sauce ½ cup Olive oil cup Shallots, lb Exotic Mushrooms cup Madeira Wine tbsp Dijon mustard tbsp Fresh thyme cups Culinarte Demi Glace ¼ cup Parsley, chopped tbsp Butter Coat shallots in oil and either cook on the char grill or in the oven until completely browned, set aside to cool and chop fi ne Heat heavy sauce pan and add olive oil and chopped shallots and cook until lightly browned Add mushrooms and continue cooking until heated throughout, add mustard and fresh thyme Add Madeira wine and reduce by ½. Add demi glace and bring sauce to a simmer. Simmer for 15 minutes, adjust seasoning Finish sauce with butter and garnish with chopped parsley