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

1. In the blender, puree all ingredients except the sour cream until smooth

2. In a large mixing bowl, whisk the puree with the sour cream until thoroughly combined

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

1. Mix all ingredients in a large mixing bowl with a whisk

2. Combine the sauce with approximately 5 lb shredded green cabbage and 2.5 lb shredded red cabbage then mix

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

1. Puree all ingredients except the sesame oil in the blender until smooth

2. While the blender is still running, slowly trickle the sesame oil to emulsify

Notes

1. Optionally, a few limes can be squeezed into the dressing

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

1. Add all ingredients except canola oil to the blender and blend until smooth

2. While the blender is still running at medium speed, slowly trickle in canola oil to emulsify

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

1. Puree all ingredients except the olive oil in the blender until smooth

2. While the blender is still running, slowly trickle the olive oil to emulsify

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

1. In the blender, puree all ingredients into a pesto minus mayonnaise until smooth

2. Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined

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

1. Puree all ingredients except the olive oil in the blender until smooth

2. While the blender is still running, slowly trickle the canola oil to emulsify

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

1. Mix all ingredients in a large mixing bowl with a whisk

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.

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.

Notes

Be sure to check the consistency of the dressing so that any large clumps don't impede the nozzle of the squirt bottle.

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.

Notes

It is important to use actual olive oil and not salad (conola) oil in this recipe.

If the mixture is too thick when cold, add water or lemon juice to bottle and shake vigorously to thin it.

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.

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.

Store in a 5-Cup squeeze bottle.

Notes

Please ask the bartender for the house champagne used in the mimosas.

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.

Store in a 5-Cup squeeze bottle.

Notes

Please don't use expensive chardonnay like Berryessa Gap--ask the bartender for the house chardonnay.

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.

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.

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.

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.

If too thick add a small amount of hot water.

Once the hollandaise has formed, season with Old Bay.

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.

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.

Chef: Wyatt Brege

Yield: 5 Quarts

Ingredients

• 1 Gallon Mayonnaise
• 17 fl oz Sriracha
• 1/2 Cup Lemon Juice

Directions

In a large mixing bowl add all ingredients and whisk until blended smooth.

Chef: Wyatt Brege

Ingredients

• 3 Quart Mayonaise
• 14 fl oz Sriracha
• 1/3 Cup Lemon Juice

Directions

In a large mixing bowl add all ingredients and whisk until blended smooth.

Chef: Wyatt Brege

Yield: 7 Cups

Ingredients

• 2 Cup Canola Salad Oil
• 2 Cup Honey
• 1 Cup House Chardonnay Wine
• 2 Cup Fresh Mixed Berries
• 1 Tbsp Dijon Mustard
• 1 tsp Kosher Salt
• 1 tsp Fine Black Pepper
• 1 Tbsp Shallots, bruinoisse

Directions

In the food processor, add all ingredients besides the canola oil.

Blitz with the immersion blender, then slowly trickle in the oil to emulsify.

Strain the mixture with a chinois, then store in squeeze bottle and/or deli containers.