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.