Category: Cold Sauce

Yield 1X:	42.13	oz	Allergens:
Portion:	2	oz	Onion, capsicum, dairy
Portions:	21.1
Shelf life:	Freeze
Date:

Prep Recipe Ingredient	1	X	2
	lb	oz/each	lb
Butter, whole		1.00
Shallots, small dice		6.00
Red bell peppers, small dice		6.00
Bacon, small dice		12.00	1
Lemons, juice		1.00
Parsley, chopped		0.13
Salt and pepper to taste
Butter, whole – softened	1		2

Carefully measure and prepare all ingredients.

Heat the butter in a saute pan over high heat, then add the shallots. Saute until they soften, then add the peppers and cook until they are soft. Cool.

Cook the bacon in a pot over high heat until the bacon is dark brown and crisp. Drain and cool.

Combine all ingredients in a mixing bowl and mix until completely uniform. Season to taste with salt and pepper, then roll in parchment and freeze.

 

Yield 1X:	12.88	oz	Allergens:
Portion:	0.5	oz	Garlic
Portions:	25.8
Shelf life:	5 days
Date:	2.13.20

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Garlic, minced		0.50		1.00
Capers, minced		1.00		2.00
White anchovy, sliced thin		1.00		2.00
Black anchovy, sliced thin		1.00		2.00
Dijon mustard		1.00		2.00
Lemon zest		0.50		1.00
Lemon juice		3.00		6.00
Italian parsley, coarsely chopped		0.50		1.00
Black pepper, fine		0.13		0.25
Kosher salt		0.25		0.50
EVOO		4.00		8.00

Carefully measure and prepare all ingredients.

Combine in a suitable mixing bowl, and mix well.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	116.50	oz	Allergens:
Portion:	2	oz	Garlic, onion
Portions:	58.3
Shelf life:	2 days
Date:	9.18.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Garlic, minced		0.50
Shallots, minced		6.00
Tomato concassee	5
Basil, chiffonade		2.00
Lemon juice		4.00
EVOO	1	8.00

Carefully measure and prepare all ingredients. Combine all ingredients in a suitable bowl, and mix well. Season well with salt and pepper.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	47.00	oz	Allergens:
Portion:	1	oz	Garlic
Portions:	47.0
Shelf life:	3 days
Date:

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Tuna, poached, crumbled	1		2
Anchovy filets		1.00		2.00
Lemon juice		5.00		10.00
Garlic, crushed		0.50		1.00
Capers, drained		2.50		5.00
Octopus cooking liquid, reduced 1/2		4.00		8.00
Egg yolks		3.00		6.00
EVOO	1		2

Carefully measure and prepare all ingredients. Combine everything except the olive oil in the Vita Prep, and process until completely smooth. Reduce speed to medium, and ad the olive oil slowly. Season to taste with salt and pepper.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	47.00	oz	Allergens:
Portion:	2	oz	Garlic, chili
Portions:	23.5
Shelf life:	2 days
Date:	4.4.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Jalapeno chilies, half of seeds removed	2		4
EVOO		4.00		8.00
Parelsy, coarsely chopped		2.00		4.00
Cilantro, coarsely chopped		4.00		8.00
Lime juice		2.00		4.00
Garlic, paste		1.00		2.00
Coriander seed, ground (Tbl.)		1.00		2.00
Cardamon pods, ground (Tbl.)		1.00		2.00

Carefully measure and prepare all ingredients. Combine the chilies and EVOO in the robotcoupe, and process until uniform. Add the remaining ingredients, and process until the herbs are tiny but still visible. Season to taste with salt and pepper.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	17.50	oz	Allergens:
Portion:	0.5	oz	Onion
Portions:	35.0
Shelf life:	3 days
Date:	3.24.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Meyer lemon juice and zest		4.00		8.00
Dijon mustard		1.00		2.00
Shallots, minced		0.50		1.00
50/50 olive oil		12.00	1	8.00

Carefully measure and prepare all ingredients. Combine everything except the oil in a suitable bowl, and whisk together. Season lightly, then mix again. Slowly whisk the oil in. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	41.00	oz	Allergens:
Portion:	1	oz	Dairy
Portions:	41.0
Shelf life:	5 days
Date:	3.24.19

Prep Recipe Ingredient	1	X
	lb	oz/each
Best foods mayonnaise	2
Prepared horseradish		3.00
Whole grain mustard		4.00
Smooth Dijon mustard		2.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	27.00	oz	Allergens:
Portion:	2	oz	Dairy, onion
Portions:	13.5
Shelf life:	2 days
Date:	3.24.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Cream, whipped stiff	1		2
Shallots, minced		2.00		4.00
Whole grain mustard		3.00		6.00
Meyer lemons, juice and zest		3.00		6.00
Parmesan cheese, grated		3.00		6.00

Carefully measure and prepare all ingredients. Whip the cream in a siutable bowl, then stir the remaining ingredients in. Season to taste with salt and pepper.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

Yield 1X:	27.00	oz	Allergens:
Portion:	0.5	oz	Chili, dairy
Portions:	54.0
Shelf life:	2 days
Date:	1.23.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Avocadoes, ripe (each)		6.00		12.00
Mayonnaise		3.00		6.00
Freshly squeezed lemon juice		1.50		3.00
Crystal hot sauce		1.00		2.00
Salt and pepper		0.13		0.25
Extra virgin olive oil		2.00		4.00

Carefully measure and prepare all ingredients. Combine in the Robot Coupe, and process until smooth.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.