Category: Cold Sauce

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Prepared Tahini Paste

Yield 1X: 24.00 oz Allergens:
Portion: 1 oz Garlic, sesame
Portions: 24.0
Shelf life: 4 days
Date: 8.19.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tahini 1 2
Freshly squeezed lemon juice 6.00 12.00
Garlic head, halved across equator 2.00 4.00
Ground cumin 0.25 0.50
Cold water as needed

Carefully measure and prepare all ingredients. Place the lemon juice and garlic in the blender, and process until smooth. Allow to sit for 15 minutes, then strain the liquid from the solids. Discard solids.

Combine the garlic lemon juice and cumin with the tahini in a suitable bowl, then whsk together. The tathini will become lumpy.

Slowly mix cold water in, whisking until completely smooth until the texture is like soft whipped cream.

Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Black Olive Tapenade

Yield 1X: 19.90 oz Allergens:
Portion: 1.5 oz Garlic, chili, onion
Portions: 13.3
Shelf life: 5 days
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, paste 0.25 0.50 0.75
Shallot, minced 0.50 1.00 1.50
Fresno chili, brunoise 0.50 1.00 1.50
Kalamata olives, minced 8.00 1 1 8.00
Basil, chiffonade 0.50 1.00 1.50
Lemons, zest 2.00 4.00 6.00
Anchovy, minced 0.15 0.30 0.45
EVOO 8.00 1 1 8.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well. Season well with salt and pepper.

Transfer to a storage container, cover, label, date, and initial. Store refirgerated.

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Pesto 2.0

Yield 1X: 198.00 oz Allergens:
Portion: 16 oz Garlic, nuts, dairy
Portions: 12.4
Shelf life: Freeze
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Basil, roughly chopped (4 lbs. whole) 2 8.00 5 7 8.00
Garlic, paste 5.00 10.00 15.00
Marcona almonds 2 8.00 5 7 8.00
Grated Parmesan cheese 3 12.00 7 8.00 11 4.00
EVOO 3 6 9


Carefully measure and prepare all ingredients.

Place basil and garlic paste into the robot coupe, and add 1/4 of the oil. Process until the basil leaves are in small pieces. Add the pine nuts, and process until they are chopped smaller. Add the cheese and the rest of the oil, and process until well incorporated. Do not process completely smooth.


Sesaon well with salt and pepper mix. Transfer to 16 oz. plastic storage container and cover. Label, date, and initial. Store frozen.

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Salsa Verde

Yield 1X: 18.95 oz Allergens:
Portion: 1.5 oz Garlic, chili
Portions: 12.6
Shelf life: 3 days
Date: 8.20.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Garlic, paste 0.25 0.50 0.75
Shallot, minced 1.50 3.00 4.50
Italian parsley, chopped, see photo 1.00 2.00 3.00
Tarragon, chopped, see photo 0.20 0.40 0.60
Basil, chopped, see photo 0.75 1.50 2.25
Chives, chopped, see photo 0.50 1.00 1.50
Fresno chilies, brunoise 0.50 1.00 1.50
Lemon zest, each 2.00 4.00 6.00
Anchovy, minced 0.25 0.50 0.75
EVOO 12.00 1 8.00 2 4.00

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix very thoroughly. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

To make spicy version for grilled octopus, replace the 12 oz. of EVOO with 6 oz. of our calabrianchili oil, using half oil and half chilies from the bottom. 

 

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Champagne Mignonette

Yield 1X: 19.50 oz Allergens:
Portion: 1 oz Onion
Portions:
Shelf life: 3 days
Date: 8.9.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sparkling wine 8.00 1 1 8.00
Champagne vinegar 8.00 1 1 8.00
Shallots, minced 3.00 6.00 9.00
Cracked black peppercorns 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine in a bowl, and mix. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Spicy Remoulade

Yield 1X: 34.00 oz. Allergens:
Portion: 2 oz. Onion, chili, eggs
Portions: 17.0
Shelf life: 2 days
Date: 1.27.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb. oz./each lb. oz./each lb. oz./each
Best Foods Mayonnaise 2.000 4.000 6.000
Shallot, minced 1.000 2.000 3.000
Caper, minced 0.500 1.000 1.500
Cornichon, minced 0.750 1.500 2.250
Parsley, minced 0.500 1.000 1.500
Chives, minced 0.250 0.500 0.750
Chipotle chili, minced 1.500 3.000 4.500

Carefully measure and prepare all ingredients. Combine in a stainless mixing bowl, and mix well. Correct seasoning.

Transfer to a storage container. Cover, label, date, and initial. Store refrigerated.

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Dill Crème Fraiche

Yield 1X: 17.88 oz Allergens:
Portion: 6 oz Dairy, onion
Portions: 3.0
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Crème fraiche 1 2 3
Fresh dill, chopped (stems off) 0.25 0.50 0.75
Shallots, minced 1.00 2.00 3.00
Salt and pepper mix 0.13 0.25 0.38
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine in a suitable bowl, and mix well.

Transfer to a storage container and cover. Label, date, initial, and store refrigerated.

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Basil oil

Yield 1X: 10.13 oz Allergens:
Portion: 0.5 oz None
Portions: 20.3
Shelf life: 2 days
Date: 7.24.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Basil leaves 2.00 4.00 6.00
EVOO 8.00 1 1 8.00
Salt and pepper 0.13 0.25 0.38

Blanch the basil leaves for 20 seconds, then drain and chop coarsely. Combine with evoo and s&p in the vitaprep, and process until smooth.

Transfer to a storage container. Label, date, initial, and cover tightly. Store refrigerated.

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Louie Sauce

Yield 1X: 23.75 oz Allergens:
Portion: 2 oz Chilies
Portions: 11.9
Shelf life: 3 days
Date: 7.16.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Best Foods mayonnaise 1 2 3
Dijon mustard 1.00 2.00 3.00
Crystal Hot Sauce 0.500 1.00 1.50
Ketchup 4.00 8.00 12.00
Worcestershire sauce 0.50 1.00 1.50
Cide vinegar 0.50 1.00 1.50
Itanian parsley leaves, minced 0.25 0.50 0.75
Freshly squeezed lemon juice 0.50 1.00 1.50

Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and mix well. Transfer to a storage container, cover tightly, label, date, and initial. Store refrigerated.