Sauce

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. ...