Thousand Island, Classic/Chunky Chef: Wyatt Brege Yield: 6 Quarts Ingredients: 1 #10 can Ketchup 1 Quart Mayonnaise 12 fl oz Yellow Mustard 1 Cup Relish ½ Cup Pickle Juice Directions: Mix all ingredients in a large mixing bowl with a whisk
Balsamic Vinaigrette Chef: Wyatt Brege Yield: 5 cups Ingredients: 2 Cups Balsamic Vinegar 2 Cups Extra Virgin Olive Oil 1/4 Cup White Sugar 1/2 Cup Dijon Mustard Directions: In a 4 Quart container, emulsify everything but the olive oil with the immersion blender. Slowly trickle in the olive oil, keeping the head of the immersion blender near the surface to allow the air emulsify with the oil.
BBQ Lime Ranch Dressing Chefs: Matt Andrews, Wyatt Brege Ingredients: 2 Quart Mayonaise 3 Cup Sassy Midwest BBQ Sauce 2 1/2 Cup Sour Cream 2 Cup Buttermilk 1 1/2 Cup Lime Juice 1 1/2 Tbsp Onion Powder 1 Tbsp Granulated Garlic 1 1/2 tsp Fine Black Pepper 2 bunches Fresh Cilantro Directions: In a medium sized mixing bowl, blend all ingredients together with the immersion blender. Store in 4 Quart container. ...
Bleu Cheese Dressing Chef: Wyatt Brege Yield: 1 Quart Ingredients: 1 1/2 Quart Sour Cream 3 Cups Mayonaisse 1 Quart Blue Cheese 2 Tbsp Worsestershire Sauce 1/2 Cup Red Wine Vinegar 2 Tbsp Granulated Garlic 2 Tbsp Fresh Chopped Parsley 1 Tbsp Fresh Finely Chopped Chive Directions: In the Ninja blender attachment, add all ingredients and blend on the "Smoothie" setting until smooth. Store in squeeze bottle or deli container. ...
Caesar Dressing Chef: Wyatt Brege Yield: 3 quarts Ingredients: 6 oz Anchovie Paste 1/2 Cup Dijon Mustard 30 ea Garlic Cloves 1 1/2 Cup Lemon Juice 5 ea Egg Yolks 1 Quart Extra Virgin Olive Oil 1 Quart Grated Parmessan Cheese 1 tsp Black Pepper 1 tsp Salt 1 Cup Water Directions: Measure Parmesan in a separate container. Measure EVOO in a pitcher. Crack five eggs and separate yolks from the whites. Create an emulsion with the Dijon, Garlic, Anchovy, Lemon Juice and Egg Yolks in a 4-Quart container using the immersion blender. Slowly trickle in EVOO to the mixture. Add Parmesan cheese slowly. Thin with water and season with salt and pepper. ...
Champagne Vinaigrette Chef: Wyatt Brege Yield: 1 1/2 Quart Ingredients: 2 Cup Honey 1 1/2 Cup White Wine Vinegar 3/4 Cup Champagne 2 Tbsp Dijon Mustard 1 tsp Black Pepper 2 tsp Kosher Salt 2 Cup Salad Oil 2 oz Red Onion 2 oz Chopped Garlic Directions: In a 4-Quart container, add all ingredients besides the canola oil. Blitz with the immersion blender, then slowly trickle in the oil to emulsify. ...