Chipotle-Lime Dressing Chef: Wyatt Brege Yield: 2.5 Quarts Ingredients: 1 7 oz Can Chipotles (w/ juice) 1 Cup Lime Juice 2 oz Garlic Cloves 1 Tbsp Black Pepper 1 Tbsp Oregano, dried 1 bn Cilantro 2 Quart Sour Cream Directions: In the blender, puree all ingredients except the sour cream until smooth In a large mixing bowl, whisk the puree with the sour cream until thoroughly combined
Coleslaw Dressing Chef: Wyatt Brege Yield: 1 Quart Ingredients: 1 ½ Cup Mayonnaise 1 Cup Dijon Mustard 1 Cup Honey ¼ Cup Pickle Juice ¼ Cup White Wine Vinegar 2 Tbsp Onion Powder 1 ½ Tbsp Black Pepper 1 ½ Tbsp Kosher Salt Directions: Mix all ingredients in a large mixing bowl with a whisk Combine the sauce with approximately 5 lb shredded green cabbage and 2.5 lb shredded red cabbage then mix ...
Ginger Sesame Vinaigrette Chef: Wyatt Brege Yield: 3 Quarts Ingredients: 1 Cup Soy Sauce 2 oz Sriracha 1 Cup Rice Wine Vinegar 4 oz Mirin 4 oz Green Onion 2 oz Garlic 2 oz Ground Ginger 2 Quart Sesame Oil Directions: Puree all ingredients except the sesame oil in the blender until smooth While the blender is still running, slowly trickle the sesame oil to emulsify Notes: Optionally, a few limes can be squeezed into the dressing
Honey Balsamic Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients: 2 ¾ Cup Balsamic Vinegar 1 Cup Honey 2 Tbsp Dijon Mustard 2 oz Red Onion 6 ea Garlic Clove 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Canola Oil Directions: Add all ingredients except canola oil to the blender and blend until smooth While the blender is still running at medium speed, slowly trickle in canola oil to emulsify ...
Lavender Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients: 3 Cup White Wine Vinegar 3 oz Lavender 2 Tbsp Ground Mustard 2 oz Red Onion, 2 oz 1 oz Garlic, cloves 1 Cup Honey 1 ½ tsp Black Pepper 1 ½ tsp Kosher Salt 2 ½ Cup Olive Oil Directions: Puree all ingredients except the olive oil in the blender until smooth While the blender is still running, slowly trickle the olive oil to emulsify ...
Pesto Aioli Chef: Wyatt Brege Yield: 6 Quarts Ingredients: 1 bn Basil leaves (approx. 1 quart unpacked or cut) 1/2 Cup Garlic Clove 1 Cup Extra Virgin Olive Oil 1 ea Lemon (juice + zest) 1 Handful Baby Spinach 1 Cup Water 1 Gallon Mayonnaise Directions: In the blender, puree all ingredients into a pesto minus mayonnaise until smooth Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined ...