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 ...
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.