Chardonnay Vinaigrette Chef: Wyatt Brege Yield: 6 Cups Ingredients: 2 Cup Salad Oil 2 Cup Honey 1 Cup Chardonnay Wine 1 Cup White Wine Vinegar 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Garlic, chopped 1 Tbsp Shallots, bruinoisse 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. ...
Cilantro-Lime Vinaigrette Chefs: Wyatt Brege, Matt Andrews Ingredients: 2 Bunches Cilantro, Whole 1/4 Cup Honey 12 ea Pickled Jalepeno Slices 1 Quart Lime Juice 3 Cups Salad Oil (Canola) 2 Tbs Sour Cream tt Salt and Pepper Directions: Measure out Salad Oil in a pitcher. Blend the rest of the ingredients in a container with the immersion blender. Slowly pour in oil to the mixture to emulsify. Season with salt and black pepper. ...
Green Goddess Chefs: Matt Andrews, Wyatt Brege Yield: 1 quarts Ingredients: 1 Quart Mayonaisse 1 Bunch Chive 1 Bunch Tarragon 1 Bunch Parsley tt Salt and Pepper Directions: Add all ingredients to a 4 Quart Container. Blend with immersion blender until the mayonnaise turns green. Season.
Lemon Vinaigrette Chef: Wyatt Brege Ingredients: 2 1/2 Cups Extra Virgin Olive Oil 1 Cup Fresh Lemon Juice 2 Tbsp Dijon Mustard 1/3 Cup White Wine Vinegar tt Salt and Black Pepper Directions: In a 4 Quart container, add all ingredients except the oil and emulsify with the immersion blender. Slowly trickle in the olive oil while emulsifying. Season.
Ranch Dressing Chef: Wyatt Brege Yield: 6 Quarts Ingredients: 1 Gallon Mayonaise 2 1/2 lb Sour Cream 1 Quart Buttermilk 1 1/2 bunch Fresh Dill 4 Tbs Salt 3 Tbs Onion Powder 2 Tbs Garlic Powder 1 Tbs Fine Black Pepper Directions: Whisk wet ingredients in a large mixing bowl until thoroughly combined. Remove dill fronds from main stem and chop them. Add dry ingredients and dill to wet mixture and whisk thoroughly. ...
Red Wine Vinaigrette Chef: Wyatt Brege Yield: 6 Cups Ingredients: 2 Cups Honey 2 Cups Red Wine Vinegar 2 Cups Canola Oil 1 Tbsp Dijon Mustard 1 tsp Kosher Salt 1 tsp Fine Black Pepper 1 Tbsp Garlic, chopped 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. Store in 5-Cup squeeze bottles. ...