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. ...
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. ...