Yield: Garlic 2 cups Sauté the garlic until it is lightly caramelized. Shallots 1 cup Add the shallots and sauté until it is lightly caramelized. White Wine 1 ½ Liter. Add the white wine and reduce until sec. Chicken Stock 5 cups Add the chicken stock; reduce until light nappe Garlic Cloves, Roasted 7 ea. Strain the sauce Thyme, Chopped 2 Tbs. Put the sauce into a blender and add garlic cloves. Butter ¼ cup Monte au beurre in the blender with olive oil. Olive Oil ½ cup Add the chopped thyme. Garlic Roasted Nage Strain the sauce and adjust the seasonings with salt and white pepper. Garnish the sauce with two sprigs of thyme
Yield: Romesco Red Peppers 5 ea. Sweat slowly. Onions 3 ea. Stew. Garlic Cloves, smashed Fennel Seeds, toasted Sweet Paprika Cayenne Extra Virgin Olive Oil Sliced Almonds, toasted Salt Black Pepper Sugar Sachet, Thyme Parsley & Basil 6 ea. 2 Tbs. 1 Tbs. 1 Tbs. 1 cup ¼ cup To taste To taste To taste 1 ea.
Yield: Roquefort Dressing Roquefort Cheese 2 Tbs. Combine all ingredients in bowl. Extra virgin olive oil Leek Vinaigrette Balsamic Vinegar 2 Tbs. 1 Tbs. ½ Tbs. Cracked black pepper Parsley 1 Tbs. Bibb lettuce, torn Red Endive, julienne Add torn Bibb lettuce, endive, olives, blood orange and walnuts. Adjust seasoning. Niçoise olives 6 Blood orange 8 segments Candied walnuts 1/8 S&P
Yield: Rosemary Thyme Jus garlic, minced ½ cup Sauté the garlic and shallots until they are lightly caramelized and Mirepoix. shallots, minced ½ cup Mirepoix 1 cup Brandy ¾ Ltr. Add brandy and flame it until sec. White wine 1 ½ Ltr. Add the white wine and red wine and port wine; reduce to sec. Red wine * ¾ Ltr. Port wine ¼ cup Lamb stock 1 qt. Add the chicken stock, lamb stock and tomatoes; reduce until jus. Chicken stock 1 qt. Tomatoes, chopped 3 cups Butter ¼ cup Add the rosemary and thyme; Monte au beurre. Rosemary, chopped 2 Tbs. Strain the sauce and adjust the seasonings with salt and pepper. Thyme, chopped 2 Tbs. *For lighter jus use only white wine with splash of port, omit red.
Yield: 2 oz bouillabaisse broth 2 oz. Infuse and cool. 1 pinch saffron 1 pinch Rouille Potatoes, cooked & (through ¼ cup Combine broth with potatoes. ricer) Egg Yolk 1 ea. Combine remaining ingredients in blender. Red Pepper, roasted, peeled & seeded Champagne Vinegar Garlic Cloves, roasted Chili Flakes 1 ea. 1 Tbs. 6-7 ea. ¾ tsp. Extra Virgin Olive Oil ½ cup Emulsify. Salt To taste Season to taste. Pepper To taste
Yield: Saffron Yellow Pepper Sauce Yellow Peppers 2 ea. Sweat peppers, shallots and garlic. Garlic 1 head Add shellfish. Shallots 1 cup Simmer until sec. Clams 1 cup Add stock, reduce by half. Mussels 1 cup Strain. Saffron 1 pinch Blend in butter. White Wine Season. Chicken Stock ½ Add olive oil. Clam & Mussel Stock ½ Butter Olive Oil Salt and Pepper
Yield: Sesame Miso Aioli Egg Yolks 2 ea. Blend until smooth. Garlic Cloves Pickled Ginger, chopped Good Soy Sauce Red Miso Sugar Sesame Seeds, toasted Ginger Vinegar Rice Wine Vinegar Salt Togarashi 2 ea. ½ cup 1/8 cup ¾ cup 3 Tbs. ½ cup 1 cup ½ cup pinch pinch Peanut Oil 1 qt. Emulsify. Sesame Oil ¼ cup Strain through chinois. Adjust seasoning.
Yield: Shallot Citrus Vinaigrette Orange juice 1 ½ qt. Reduce orange juice to 1 cup and cool. Shallots, chopped 1/3 cup Combine orange reduction and remaining ingredients. Thyme, chopped Balsamic vinegar Orange zest 2 Tbs. ½ cup 1 ea. 1 cup hazelnut oil 1 cup Whisk in oils slowly. 1 cup olive oil 1 cup Season to taste with salt and pepper. Salt & white pepper to taste
Yield: Shrimp Glaze Sweet Bean Paste 1 can Mix all together. Divide this liquid into 2 parts, to cook in two stages. Hoisin Paste 2 cups Each stage add: 1/3 cup green aromatics & ¼ cup peanut oil. Chinese (Red) Rice Wine Soy Sauce 2 bottles 3 cups Start in cold wok and turn on low flame. Add aro s & oil. Sweat for 3-4 minutes, then add 3T sugar, sweat for Add 2 liquid; more minutes. bring to a boil and rapid simmer for 2 minutes. Then starch with a slurry, lightly. Rice Wine Vinegar 2 cups Bring to a boil and simmer for 45 minutes. Adjust lime juice, fish sauce and salt. Strain through chinois. Sugar 4 cups Chili Sambal Sauce 2/3 cups
Shu Mai Dipping Sauce Yield: 5 Cups Hong Kong Soy 2 ¼ Qt. Combine Sambal Chili Oil Sugar 4 Tbs. 2 Tbs. 4 Tbs.
Yield: Smoked Pepper Sauce Peanut oil 2 oz. Sweat until aroma. Ginger Shallot, chopped Garlic, chopped Jalapeno, sliced 8 oz. 14 ea. 6 oz. 1 ea. Smoked Pepper Scraps 2 Lbs. Simmer for three minutes. Plum Wine 3 cups Deglaze and reduce au sec. White Wine 3 cups Chicken Stock 6 cups Reduce by half. Puree and pass through chinois. Butter 1 lb. Puree in blender with with base. Ginger Vinegar Honey Salt & Pepper 3 fl. oz. 3 Tbs. to taste
Yield: Smoked Tomato Salsa Cold smoked tomatoes 2 medium Combine all the ingredients, cover and refrigerate. Bring to room temperature before serving. Finely diced red onion 2T Minced jalapeno Fresh lime juice Ancho Chile powder 1T ¼ cup 1T
Yield: Soy Dipping Sauce Mirin Reduction: Reduce Mirin to ½ cup. Mirin 2 cups Dashi Broth: Boil and let steep for 2 minutes. Water, boiling 5 Cups Strain. Kombu Bonito Flake 1 Sheet 2 Cups Soy, Tamari 1 Cup Combine Soy, Kikkoman Organic Dashi Broth Mirin Reduction 4 Cups 1 Cup ½ Cup
Yield: Soy Glaze for Unagi Mirin 4 Cups Reduce to syrup. Sake Soy Green Onion Ginger, smashed Garlic, smashed Sugar 4 Cups 1 Cup 1 BU 1 Branch 5 EA 2 Tbs. Bonito Flakes ½ Cup Steep for 20 minutes with bonito and Togarashi. Togarashi 2 Shake Strain and cool.
Yield: Soy Sesame Ginger Vinaigrette Ginger Vinegar 1 cup In a blender, process till smooth. Rice Vinegar Soy Sauce, Japanese Sugar Ginger, peeled & cut Cloves Garlic 1 cup 1 cup & 1 Tbs. 2 Tbs. ¼ cup 2 ea. Peanut Oil 1 cup Emulsify. Sesame Oil 2 Tbs. Season to taste. Chili Oil 2 Tbs. Salt & Pepper
Soy Yuzu Dressing Yield: Yuzu Zest, grated ½ ea. Shallots, minced Ginger, minced Green Onions, minced Fresh Wasabi, grated Sambal Yuzu Juice Soy Sauce Pickled Ginger, minced Sesame Oil Olive Oil 100% ¼ cup ¼ cup ½ cup ¼ cup 1/8 cup ¾ cup 1 cup 1/3 cup 1/3 cup ½ cup
Spiced Moroccan Lamb Sauce Yield: Shallots, onion, garlic Sweat coriander seed Sweat cinnamon stick cumin bay leaf curry powder tomato concassee Simmer paste chicken stock lamb Demi Brown sugar Add and strain. salt and pepper butter Coriander Cumin Rub meat with coriander, cumin, curry powder before cooking. Curry Powder
Yield: Spicy Mango Salsa coarsely chopped mango ½ Cup Combine mango, onion, jalapeno, cilantro, and lime juice. Season to taste with salt and pepper. Cover and finely diced red onion 2 Tbsp set aside. finely diced jalapeno chopped cilantro lime juice Red bell pepper Salt and pepper 1 tsp 2 Tbsp 3 Tbsp 3Tbsp to taste
Sushi Soy Yield: Wasabi Paste 1 cup Mix. Soy Sauce, Japanese 3 cups
Sweet & Sour Tamarind Sauce Yield: Garlic ½ cup Sweat. Shallots Ginger, smashed Green Onion Star Anise Black Pepper Szechwan Peppercorn ½ cup 1 ea. 1 bun 2 ea. 1 Tbs. 2 tsp. Rice Vinegar 2 cups Deglaze and reduce till sec. Balsamic Vinegar ¼ cup Orange Juice 2 ½ cups Reduce till sec, Chicken Stock 3 cups Reduce by half. Tamarind 2 oz. Add. Brown Sugar to taste Season to taste. Butter to taste Strain. Salt & Pepper to taste
Yield: 6 Qt. Sweet Corn Garlic Nage Cob Stock: Place corn cobs and onion in medium pot. Corn Cobs 4 ea. Add cold chicken broth to cover and simmer for 1 hour. Onion, quartered 1 ea. Strain and reserve. Chicken Broth To cover Olive Oil 2 Tbs. In heated saucepan, roast garlic in olive oil on low heat until golden. Garlic Cloves, thick slice 8 ea. Add carrots, celery and thyme. Carrot, sliced 1 ea. Sweat for 2-3 minutes. Celery Stalk, sliced 1 ea. Deglaze with white wine. Thyme ½ bun Reduce by 3/4. White Wine 2 cups Add cob stock and reduce again by 3/4. Butter, cut small 4 oz. Remove and strain through chinois. Salt & Pepper Whisk butter in slowly. Season with salt and pepper to taste.
Yield: Sweet & Sour Sauce Pineapple Juice 3 quart Combine All Ingredients Rice Vinegar Ketchup Sugar Pepper, Yellow Pepper, Red Onion, Red Pineapple Cubed Salt Black Pepper 3 cup 2 cans lb.10 8 cups 4 ea Cubed 4 ea Cubed 3 ea Cubed 1 ea To Taste To Taste
Szechuan Steak Sauce Yield: Shallots 2 oz. Sweat Ginger Garlic Green Onion Red Chili Flakes Green Peppercorns 2 oz. 2 oz. 2 oz. 1 oz. 2 oz. Port Wine 2 oz. Deglaze. Mirin 2 oz. Reduce by half White wine 2 oz. Add. Veal Demi 1 oz. Reduce by half. Chicken Stock Miso ½ cup 2 Tbs. Wasabi Monte au beurre and finish with Wasabi. Butter 3 Tbl Season to taste. Salt White Pepper 1 Tbl To taste
Tamarind Chili Vinaigrette Yield: Tamarind Puree ¼ cup Combine. Ginger Water Lime Juice Mushroom Soy ¼ cup ¼ cup 1/8 cup 1/8 cup Salt and Pepper Fish Sauce Garlic, chopped Cilantro, chopped Sugar Sambal 2 Tbs. ½ tsp. ½ bun 2 Tbs. 1 tsp. Chili Oil ¼ cup Emulsify. Sesame Oil Peanut Oil 1/8 cup 1/8 cup
Tamarind Glaze Yield: Peanut Oil 1 oz. Sauté. Ginger, chopped Green Onion, chopped Shallots, chopped Chili Flakes 3 oz. 2 ½ oz. ½ oz. pinch Rice Wine Vinegar 3 cups Deglaze and reduce to sec. Plum Wine 1 cup Reduce by ¾. Red Wine Mirin, sweet 1 cup 1 cup Orange Juice 5 cups Reduce by 1/2-3/4. Chicken Stock 1 cup Sesame Oil 1 Tbs. Adjust as needed. Tamarind ¼ cup Season to taste with salt and pepper. Brown Sugar ¼ cup
Yield: Tamarind Sauce for Samosas Tamarind 1 block In a pot, cook the tamarind until the block dissolves. Water Pass pulp through a Tamis to remove the seeds. Sugar To taste Sweeten to taste with sugar. Water Thin with water to a sauce consistency.
Tangerine Black Pepper Mignonette Yield: Tangerine Juice 6 cups Combine. Tangerine Zest Shallots, minced Tangerine Powder Black Pepper, ground White Pepper, ground Black Pepper, cracked med Sugar Fine Sea Salt Ginger Vinegar Rice Vinegar 2 Tbs. 2 Tbs. 1 Tbs. 1 tsp. ½ tsp. 2 Tbs. 2 Tbs. ½ Tbs. ¼ cup & 1 Tbs. 2/3 cup
Yield: Tataki Style Ponzu Water 3 cups Bring water to boil. Bonito Flakes 1 cup Remove from heat and add bonito and steep for thirty seconds. Mirin In a pot, combine and reduce by half. Ginger Coin, smashed Garlic, Clove, smashed Green Onion, smashed 1 cup 1 ea. 3 ea. 2 ea. Soy Sauce 2 ½ cups Combine broth, reduction and remaining ingredients. Lemons, juiced Rice Vinegar 2 ea. ¼ cup
Yield: Garlic, chopped ½ C In stainless pot over medium heat, sweat garlic. Tomato paste ½ C Add tomato paste and allow to bloom. Canned tomatoes, peeled, 3 cans Add tomatoes and tomato water, salt and sugar. seeded and finely ground through Tomato meat watergrinder 8 C Cook slowly, covered, for one hour,- uncovered for another hour, stirring often. Sugar 8 Tbs. When desired consistency is achieved, remove from heat, run through food mill and add sachet. Salt 1 Tbs. Adjust seasoning with salt and sugar. Sachet (basil and parsley) TBG - Can Tomato
Yield: Teriyaki Sauce Tamari Soy 2 quarts. In a large pot, combine all ingredients and bring to a boil. Maltose 2 cups Simmer for 10 minutes Sugar Mirin Ginger Apples Garlic, smashed Bonito flakes 2 ½ cups 1 qt. 2 oz. 5 ea. 10 ea. ½ cup Red onion, sliced 8 oz. Make slurry. Corn Starch 4 oz. Add slurry to pot and simmer 5 minutes. Water 1 Tbs. Strain through a fine mesh chinois.
Yield: Thai Chicken Salad Dressing Pickled Ginger 1cup Blend in blender, until smooth Ginger Vinegar Garlic Cloves Sriracha Cilantro Egg Yolk Sugar Kaffir Leaf Chili Goop 1cup 8 ea 1 ½ T 2 bun 2 ea 2 T 8 ea 1 ½ T Peanut Oil 3 cups Emulsify. Salt & Pepper Season to taste.
Yield: Thai Peanut Sauce Peanuts, toasted in fryer 1 ½ cups In a blender, combine all ingredients. Brown Sugar Coconut Milk Lime juice Chili Goop Curry Powder Ginger Vinegar Rice Vinegar Soy Sauce, Mushroom ½ cup ½ can ½ cup 2 Tbs. 2 tsp. ½ cup 2 Tbs. 3 Tbs. Chili Oil 2 tbs. Emulsify. Peanut Oil ¾ cup
Yield: Thai Spiced Sauce Peanut Oil 1 oz. In a medium stock pot, sweat the ingredients in peanut oil until aromatic. Ginger, chopped ½ cup Lemon Grass, sliced Garlic Cloves, smashed Shallots, sliced Galanga, peel & chop Cumin 1/3 cup 4 ea. 2 Tbs. 2 Tbs. 1 tsp. Coconut Milk 13 ½ oz. Then, add the remaining ingredients. Thai basil Sprig 1 ea. Let simmer over low heat for 20 minutes. Kaffir Leaf, torn Sweet Paprika Red Curry Paste Dried Red Chile Pureed Tomatoes Sugar 2 ea. 1 tsp. ¼ tsp. 1 ea. ½ cup 1 Tbs. Lime Juice 2 ea. Finish with lime juice and fish sauce to taste. Fish Sauce 2 Tbs. Strain thru a fine strainer into bowl.
Thai Style Ponzu Yield: Nam Pla: Combine. Fish Sauce Rice Vinegar Water Sugar Garlic, smash & chop Thai Green Chilies, smash & chop Cilantro 1 cup ¼ cup ¼ cup 1/3 cup ¼ cup ¼ cup ½ cup Peanut Oil 1 Tbs. In a pan, lightly caramelize the garlic and sugar. Garlic, minced Sugar 1 Tbs. pinch Lemon Grass, smashed 2 ea. Add the remaining ingredients and reduce to a light broth. Thai Green Chilies, sliced 10 ea. Cilantro, chiffonade Thai Basil Sugar Chicken Stock Oyster Sauce Nam Pla Lime Juice 1 Tbs. 1 tsp. 1 tsp. ¼ cup 1 Tbs. 1 Tbs. 1 Tbs.
Yield: Tomatillo Salsa water 4 c Heat water in medium saucepan. Add tomatillos, chiles, onion and 4 garlic cloves, raw onion and salt to taste in Tomatillos, husked 12 ea. a malachite, blender and blend. Add chopped cilantro; gradually add cooked tomatillos, chilies, onion and Fresh Serrano s 4 ea. garlic. Rectify seasoning; if necessary add a little cooking water. Medium onion, peeled and ½ ea. quartered Salt To taste cilantro, chopped 30 sprigs
Yield Tomato Fondue Fennel, julienne 1 bulb Sweat fennel in olive oil, until soft TBG 6 cups Add TBG and chicken stock, bring down until coats back of spoon Chicken stock 4 cups Blend in blender, then strain through a chinois Butter as needed
Yield: Tomato Truffle Vinaigrette Roma Tomato, diced 2 cups Mix all ingredients in a bowl. Shallots, small dice 3 Tbs. Cover and refrigerate. Parsley, chopped Chives, chopped Salt White Pepper Truffle Oil Olive Oil Champagne Vinegar 2 Tbs. 1 tsp. 1 ½ tsp. ½ tsp. 1 ½ Tbs. 2 Tbs. ½ Tbs.
Velvet for Lamb Stir Fry Yield: Orange Zest 1 ea. Combine. Garlic Chili Goop and Oil Cornstarch Peanut Oil Brown Sugar Mushroom Soy 2 Tbs. ½ cup + 1 Tbs. 2 Tbs. + 2 tsp. ¼ cup & 1/8 cup ¼ cup & 2 Tbs. ½ cup Lamb, ground 5 Lbs. Marinate.
Venison and Leek Sausage Yield: Venison 5 lbs Pork butt Cure salt Sautéed leeks Green pepper corns Coriander Stock-Venison or veal 5 lbs 3 oz 1 1/6-pan 2 oz 1.25 tsp 12 oz
Yield: Warm Bacon Vinaigrette White Onion, diced ½ ea. Combine ingredients. Colman s Mustard Paste Dijon Mustard Honey Balsamic Sherry Vinegar 1/3 cup ½ cup ½ cup ½ cup ¼ cup Bacon Fat 2 cups Emulsify. Bacon Puree ¼ cup Add the bacon puree. Salt & Black Pepper To taste Season to taste.
Yield: Coleman s Mustard ¼ cup Make a paste. Water Warm Sweet Mustard Bacon Sabayon Egg Yolks 10 ea. Combine with the mustard paste. Sherry Vinegar ¼ cup Cook over a double boiler to cook the yolks. Lemon Juice Sugar ½ cup ½ cup Butter, clarified 9 cups Make like hollandaise or sabayon, keep warm and use for asparagus. Bacon Fat 2 cups Salt & Pepper
Wasabi Mignonette Yield: Rice Vinegar 1 ½ cup Combine. Ginger Juice Wasabi, prepared Shallots, minced Sugar Black Pepper, fine crack ½ cup ½ cup ½ cup 1 Tbs. 2 Tbs.
Yield: Wasabi Vinaigrette Wasabi ¼ cup & 1 Tbs. Blend all ingredients in blender. Wasabi Paste Pickled Ginger Lime Juice Soy Sauce Ginger Vinegar ¼ cup & 1 Tbs. ½ cup ¼ cup ½ cup & 2 Tbs. ¼ cup Chili Oil 2 tsp. Add oil slowly and finish with leaves. Sesame Oil Peanut Oil Oba Leaves 2 tsp. ½ cup 1 pack
Wasabi Yuzu Ponzu Yield: Yuzu Zest, grated 2 ea. Combine. Fresh Wasabi Wasabi Paste Yuzu Juice Soy Sauce Pickled Ginger Vinegar Sesame Oil ¼ cup ¼ cup 1 cup 1 cup ¼ cup 2 tsp.
Yield: Whiskey Town BBQ Sauce Medium onion, finely ½ ea. Combine onion, garlic, and Jack Daniels in a saucepan. chopped Sauté until onion and garlic are soft. Add remaining garlic cloves, minced 2 ea. ingredients, bring to a boil, then reduce heat and simmer stirring constantly. Strain mixture if you prefer a Jack Daniels ½ c smoother sauce. ketchup cider vinegar Worcestershire sauce Tabasco sauce, to taste molasses pepper salt Tomato pastes Brown sugar 1c 1/3 c ¼ c 1/3 tsp ¼ c ½ tsp ½ tsp ¼ tsp ¼ c
Yield: Whole grain mustard and soy mustard whole grain mustard 3 Tbsp To make Tataki sprinkle pepper over all sides of the tuna strips. Heat the oil in a large non-stick sauté pan or soy sauce 1 Tbsp skillet over high heat. Carefully place tuna in the pan and sear 5 seconds per side. rice vinegar 1 Tbsp tomato concassee 2 Tbsp To make vinaigrette: whisk all ingredients. minced chives extra virgin olive oil mesclun minced chives 1 Tbsp 2 Tbsp 4 c 1 Tbsp
Yield: Wild Huckleberry Sauce Orange Juice 1 Gal. Blend the huckleberries and about 2 cups of the orange juice until the berries are well crushed. Coconut Milk 1 can In a pot, combine the rest of the orange juice and coconut milk and reduce it until nappe. Wild Huckleberries ½ cup Garlic, sliced 1 cup Sauté the garlic and shallots in hot 50/50 olive oil until they are lightly caramelized. Shallots, sliced 2 cups Add the spices and ginger and sauté until the aroma is apparent. Star Anise 4 ea. Cloves Cinnamon Stick Ginger, chopped 4 ea. ½ ea. 1 ½ Tbs. Port Wine 1 ¼ Liter. Add the wine and reduce until nappe. Red Wine ¾ Liter. Add the orange juice reduction and reduce until nappe. Chicken Stock 1 ½ cups Add the chicken stock and reduce until nappe. Butter ¼ cup Monte au beurre
Yield: Wok Peanut Sauce Green Aromatics 1 Tbs. In a wok, sweat the aromatics. Garlic Chili Sambal 3 tbs. Add the coconut milk Soy Sauce ¼ Cup Add remaining ingredients. Coconut Milk ½ Cup Remove from heat. Lime juice Rice Vinegar ¼ Cup 3 Tbs. Peanut butter, Skippy 1 Cup Whisk in the peanut butter.
Yogurt Vinaigrette Yield: Olive Oil 2 Cups Emulsify. Peanut Oil Yogurt Water Salt White Pepper 1 Cup 1 Cup as needed to taste to taste Sugar
Yuzu Ponzu Yield: Soy Sauce 5 Liter. Combine. Mirin 5 Liter. Steep three days. Ponzu 2 Bottle Strain with chinois. Yuzu Lemon Juice Bonito Flake, Hanakatsuo Konbu 1 Liter. 1 Liter. ½ Bag 1 ea.
Yield: Yuzu Sauce Garlic 1 ea. Sweat garlic, ginger, green onion. Green Ginger 1 bun 1 stick Mirin 4 cups Add Mirin and reduce by half. Chicken Stock 2 quarts. Add chicken stock and bring to boil. Bonito Flakes pinch Add bonito flakes then strain. Yuzu Juice 2 cups Add Yuzu juice and Kikkoman soy. Kikkoman Soy 1 ¾ cups Finish to order in pan add butter
Yield: Yuzu Vinaigrette Yuzu Lime Juice 1 ½ cup Combine ingredients. Pickled Ginger Vinegar Sugar Salt ¾ cup 3 Tbs. 1 Tbs. Peanut Oil 1 ¾ cup Whisk in the oil. Chili Oil 3 Tbs.
Yield: Yuzu Wasabi Dressing Cilantro 1 bunch In a blender, puree the ingredients to a paste. Oba Leaves Yuzu Juice Sugar 2 bunch ¾ cup 2 Tbs. Mayonnaise 1/3 cup Add the mayo and Wasabi and mix. Frozen Wasabi Wasabi, re-hydrated 2/3 cup 2/3 cup Good Sushi Soy ¼ cup Add the oils to emulsify. Peanut Oil 2 cups Pass through a fine chinois. Sesame Oil 1 Tbs. Adjust seasoning with salt. Salt To taste
Javi-salsa Yield: 2QT 15 Tomato Can #10 1 Blend With Blender Garlic, clove,(mince) 6 Red Onion 1 Cilantro,Bunch 1 Jalapenio 2 chili Powder 1TBSP Tavasco sauce 2TSP Lime juice 1/2 Cup kosher sal 1TBSP
Arrabbiatta Sauce Yield: 2QT 10 Tomatoe Can #10 1 Blend With Blender Chili Flake 2TSP Kosher Sal 1TBSP Garlic Chopped 3TBSP Basil 5TBSP Extra Virgin Olive Oil 2oz Dice Cherry,Tomatoe 20Each Butter 8oz
Marinate Sauce (Any) Yield: Oil Mix All Ingredient With Wire Whisk Thoroughly Combined Water Tavasco Sauce Lime Juice Cilantro Chopped Garlic Chopped Ground Red Pepper Paprika Kosher Sal
Aloha Sauce Yield: Soy Sauce Mirin Brown Sugar Granulate Sugar Smashed Ginger Green Onion (Whites) Corn Starch Cold Water All Ingredient Exept,Corn Starch And Water To Make Slurry Add To Sauce Pot While Whisking Brisky Cook Additional 5 Minutes To Cook Out corn Starch Flavor Check For Proper Consistency Strain Thoroughly Fine Sirve When Done Properly This Sauce Should Coat The Back A Spoon And Have A Thin But Syrup Like Consistency
Plum Apple Sauce Yield: AppleSauce Mix All Ingredient With A Wire Whisk Until Thoroughly Combined Plum Sauce Ginger Scallion Crust Soy Sauce Sesame Seed Oil
Mayonnaise Yield: Egg Yolks 12 Using an eletric mixer set at medium speed, bet the egg yolks Lemon Juice 12 TBSP Together with salt until they become colored a pale yellow with Vegetable Oil 15 Cup The consistency of cream Salt 1 TBSP Taste and corret for salt and lemon juice.
Sweet Chili Sauce Yield: Honey Bermix until well combined Sriracha chili sauce Rice Vinagra Ground Black pepper
Cocktail Sauce Yield: Ketchup Blend With A Wire Whisk Until Thoroughly Combined Worcestershire Hot sauce Lemon juice Horseradish Salt Black pepper
Firecracker Sauce Yield: Plum Sauce Place all Ingredients Into A Container and Ber-mix Until Well Hoisin Sauce Combined. Sesame Oil Honey Garlic (Minced) Ginger (Minced) Serrano Chilies,Chopped Cilantro Chopped Soy Sauce Salt Sriracha Chili Sauce
Soy Vinagrette Yield: Soy Sauce Rice Vinegar Combine all ingredients Exept Oil IntoA Large cambro slowly Adding Oils To Emulsify Dressing Dijon Mustard Sugar Salt Black pepper Vegetable Oil Sesame oil
Buffalo Wing Sauce Yield: Red hot Sauce Mix All Ingredients Until Well Combined Unsalted Butter Ground Black Pepper Tabasco Sauce Garlic Powder paprika
Cajun Aioli Yield: Mayonnaise Blackening Spice Worcestershire Sauce Lemon Juice
Miso Glaze Yield: Olive Oil Blend Bring To A Simmer And,Reduce By 1/4 Volume Garlic (Minced) Chili Paste (Sambal Oelek) Combine Cornstarch And Water To Make Slurry And whisk into sauce and Cook for An Additional 5 minutes To Cook out cornstarch flavor Miso Paste Soy Sauce Cornstarch Water
Thai peanut Vinaigrette Yield: peanut Butter Blend At High speed With Bermiyer Until smoth Consistency soy sauce Seasoned Rice wine Vinegar Ginger (Coarsely,Chopped) Garlic (Minced) Sesame Oil Cayenne Pepper
BalsamicVinaigrette Yield: Balsamic Vinagar All Ingredients Exept( Oil ) Slowly Adding Oil To emulsify Rice Wine Vinegar Dijon Mustard Basil Fresh Garlic (Minced) Shallots (Minced) Salt Black Pepper Sugar Vegetable Oil Slowly Adding Oil To Emulsify
Tarta Sauce Yield: Mayonnaise Mix All Ingredients Until Well Combined Garlic Powder Tabasco Sauce White Pepper Lemon Juice Dill Relish Onion Powder Whorcestershire Salt
Gorgonzala Dressing Yield: Olive Oil blend combine All Ingredients Exept Cheese Into a Stainless Bowl,wire whisk Until,All Ingredients Are Thoroughly Worcestershire Combined,Break Up The Gorgonzala Cheese Into Approx.3/4 Chunks And Gently Fold Into Dressing Tabasco Sauce Sour Cream Green Onion 1/8 Diced Salt Black Pepper Gorgonzala Cheese
Marsala Sauce Yield: demi glace marsala Wine Reduce Marsala Wine To Half Chopped Shallot Red Wine Butter Cracker Peppercorn Heavy Cream
Tangerine Glazed Yield: Orange Juice Tangerine Ginger Paste Chicken Base Sriracha chili sauce Sugar
MANGO DUCK SAUCE Yield: Mangos 5 each Blackberries 1 pkg blueberries 1 pkg Rasberries 1 pkg Jalapenos 2 each Cinnamon Sticks 3 each Star Anise 2 each Cloves 3 each Juniper berries 4 each Red wine 1 bottle Port wine (small) Demi ( Duck) Butter 1 bottle 3 cups 1 LB Yield: ginger Garlic Shallots 2 TBSP 3/4 Cup 2 Cup Red Wine Reduction salt,pepper and butter Sweat together in olive oil, then add thyme, Red wine Port wine Reduce at a simmer until sweet and syrupy. 1 Bunch 3/4 GL 1/2 GL
Add Veal Demi Chicken stock 2 Cups 2 Cups Simmer and reduce until desired consistency is achieved. Season with salt and pepper, mount with butter, strain through a chinoise.