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. ...