Emulsification

Spicy Aioli 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.

Sriracha Aioli 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.

Wild Berry Vinaigrette 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. ...