Sauce

Beer Cheese Sauce Chef: Wyatt Brege Yield: 4 Quarts Ingredients ¼ lb Butter 1 Cup AP Flour ½ Gallon Heavy Whipping Cream 8 fl oz Light Beer 2 Quart Shredded Cheddar/jack Cheese 2 Tbsp House Seasoning Directions Over medium high heat, create a blonde roux with the butter and flour in a 6 quart sauce pot Add the first half of cream and thicken Add the beer and the cheese, whisking until the cheese is mostly melted ...

Beer Mustard Sauce Chef: Wyatt Brege Yield: 3 Quarts Ingredients 1 Quart Dijon Mustard 3 Cup Yellow Mustard 3 Cup Honey 8 fl oz Stout or Porter Beer Directions In a large mixing bowl, combine all ingredients and whisk

Pesto Aioli 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 In the blender, puree all ingredients into a pesto minus mayonnaise until smooth Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined ...

Tartar Sauce Chef: Wyatt Brege Yield: 6 Quarts Ingredients 1 Gallon Mayonnaise 2 Cup Relish 2 fl oz Worcestershire Sauce 4 fl oz Pickle Juice 2 oz Red Onion, small dice 2 fl oz Sriracha 4 fl oz Lemon Juice 4 oz Honey 1 Tbsp Kosher Salt 1 Tbsp Black Pepper Directions Mix all ingredients in a large mixing bowl with a whisk

Thai Peanut Sauce Chefs: Wyatt Brege, Hank Gerrero Yield: 4 Quarts Ingredients 54 fl oz Coconut Milk ½ Cup Curry Paste 1 Cup Peanut Butter, smooth 2 tsp Kosher Salt 1 tsp Black Pepper Directions In a 6 quart sauce pot on medium heat, bring all ingredients to a whisp and whisk

Asian Brown Sauce Chef: Wyatt Brege Yield: 1 Quart Ingredients 1 1/2 Cup Soy Sauce 1/2 Cup Water 3/4 Cup Brown Sugar 1/4 Cup Sriracha 1/3 Cup Oyster Sauce 18 ea Garlic Cloves 1/3 Cup Fresh Ginger 1/4 Cup Sesame Oil 4 ea Plums, pits removed Directions Peel and grate the ginger. In a 4 Quart container, add all ingredients and blend with the immersion blender.

Basil Pesto Chef: Wyatt Brege Yield: 1 Quart Ingredients 2 Bunch Basil 8-10 clove Peeled Garlic 3 Cup Extra Virgin Olive Oil 1/4 Cup Seasonal Tree Nuts (shelled whole) 1/4 Cup Grated Parmesan tt Salt and Black Pepper Directions In a medium sized mixing bowl, combine the ingredients (sans parmesan) with the immersion blender. Fold in the parmesan. Store in 1 Quart deli container. Notes It is important to use actual extra virgin olive oil and not pomace or salad oil. The bite of the olive is a key flavor component of pesto.

BBQ Sauce (midwest style) Chefs: Ginger Brege, Wyatt Brege Ingredients 1 can Ketchup 2 Cup Yellow Mustard 3 Cup Brown Sugar 1/2 Cup Worcestershire Sauce Directions Mix in a mixing bowl with a whisk until blended and smooth.

Beer Sauce Chefs: Ryan Fleener, Wyatt Brege Ingredients 3 qt Mayonaisse 12 fl oz Guiness (bottle) 3 Tbsp Coarse Grind Black Pepper Directions Add ingredients to a large mixing bowl and whisk.

Bourbon BBQ Sauce Chef: Wyatt Brege Ingredients 1/2 #10 can Fancy Ketchup 1 Cup Brown Sugar 1 Cup Molasses 1/4 Cup Apple Cider Vinegar 2 fl oz Worcesterchire Sauce 2 Tbsp Dijon Mustard 2 fl oz Maker's Mark Bourbon Directions On low heat, combine all ingredients in a 6 quart sauce pot and stir. Let cool and store in a 4 quart container.

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.

Cajun Roasted Red Pepper Sauce Chef: Wyatt Brege Yield: 2 Quart Ingredients 12 each Large Red Bell Pepper 2/3 Cup House Cajun Seasoning 1/4 Cup Vegetable Stock Directions Roast the red bell peppers on the six burners until the skins are blackened, but not until they turn to white ash. Place a colander in the bottom of the sink and clean the roasted peppers under cold running water, removing the blackened skins, the interior seeds, and the stem portion. ...

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.

Garlic-Parmessan Cream Sauce Chefs: Matt Andrews, Wyatt Brege Ingredients 1/2 Gallon Heavy Wipping Cream 1/2 Cup All-Purpose Flour 1/2 Cup Unsalted Butter 2 Cup Grated Parmessan 1/3 Cup Pureed Garlic Confit 1/2 Tbsp Fine Black Pepper 1 Tbsp Kosher Salt Directions Melt Butter in a 4 Quart pot over medium-high heat. Whisk in flour to create a blonde roux. Add 1/3 of cream to the roux and thicken. Add 1/3 of cream and bring up to heat. Add the Parmesan and garlic puree. Add remaining 1/3 of cream and bring up to temperature. Season with salt and pepper and place in a Baine-Marie insert. ...

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. ...

Honey Dijon Mustard Chef: Wyatt Brege Yield: 3 Quarts Ingredients 32 fl oz Dijon Mustard 3/4 jug Honey 2 Cup Yellow Mustard Directions Mix in a bowl with a whisk.

Mac n Cheese Sauce Chef: Wyatt Brege Ingredients 1/2 Cup All-Purpose Flour 1/2 Cup Butter 1/2 Gallon Heavy Whipping Cream 2 Cup Cheddar Jack Cheese (Shredded) 1 1/2 Cup Peppejack Cheese (Shredded) 1 Tbsp Fine Black Pepper 1 Tbsp Kosher Salt Directions Melt Butter in a 4 Quart pot over medium-high heat. Whisk in flour to create a blonde roux. Add 1/3 of cream to the roux and thicken. Add 1/3 of cream and bring up to heat. Add the cheeses. Add remaining 1/3 of cream and bring up to temperature. Season with salt and pepper and place in a Baine-Marie insert.

Ranchero Sauce Chefs: Wyatt Brege, Patty Pereira Ingredients 4 Quart Tomato Scraps 1 ea Green Bell Pepper 1 ea Yellow Bell Pepper 1 ea Red Onion 1 ea Poblano Pepper 12 ea Garlic Cloves 1/4 Cup Cumin 1/4 Cup Chili Powder tt Salt and Fine Black Pepper Directions Julienne the peppers and onions. Dice the tomato scraps. In a large saute pan, saute onions until tender. Add the peppers and saute until soft. Add tomatoes, garlic and seasoning. Cook to reduce.

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.