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 ...
Pomegranate Vinaigrette Chef: Wyatt Brege Yield: 2 Quarts Ingredients 3 Cup White Wine Vinegar 2 Tbsp Dijon Mustard 2 oz Red Onion 1 oz Garlic, cloves 1 Cup Honey 4 oz Parsley, chopped 4 oz Basil, chopped 2 oz Lavender flower 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 canola oil to emulsify ...
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.
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. ...
Cajun Aioli Chef: Wyatt Brege Ingredients 1/2 Gallon Mayonaise 3 Tbsp Cajun Seasoning 1/4 Cup Lemon Juice 1/3 Cup Roasted Red Pepper Sauce Directions In a large mixing bowl, whisk ingredients together.
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. ...
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.
Garlic Aioli Chef: Wyatt Brege Yield: 2 Quart Ingredients 7 Cup Mayonaisse 1/2 Cup Garlic Puree tt Salt and Restaurant Ground Black Pepper Directions In the Ninja blender attachment, add all ingredients and use the "Smoothie" setting to full cycle.
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.
Hollandaise Chefs: Matt Andrews, Wyatt Brege Ingredients 1 Cup Egg Yolks 1 Tbsp Lemon Juice 1 Tbsp White Wine 1 1/2 Pound Butter (melted) tt Old Bay Seasoning (Standard) Directions Whisk egg yolk, white wine, and lemon juice over a double boiler until thickened to proper consistency. Be sure to not over heat the egg mixture, as it can scramble and produce flan. Slowly add in butter, assure you don't add it too quickly or it will break. ...
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.
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.