Category: Hot Sauce

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Curry Sauce

Yield 1X: 77.00 oz Allergens:
Portion: 3 oz Garlic, capsicum, dairy
Portions: 25.7
Shelf life: 5 days
Date: 3.28.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 2.00 4.00
Garlic, minced 1.00 2.00
Ginger, minced 1.00 2.00
Curry powder 3.00 6.00
Red bell pepper, small dice 6.00 12.00
Cream 4 8

Carefully measure and prepare all ingredients. Heat the oil in a suitable pot over medium high heat, then add the garlic and ginger.

Cook, stirring, until the garlic begins to brown, then add the curry powder. Cook, stirring, for aroma, then add the peppers and a pinch of salt and pepper.

Cook until the peppers begin to soften, then add the cream. Bring to a boil then reduce to a simmer. Cook for ten minutes, then remove from the heat. Correct the seasoning then cool.

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

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Apple Sauce

Yield 1X: 27.00 oz Allergens:
Portion: 1 oz Dairy
Portions: 27.0
Shelf life: 1 week
Date: 3.11.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Gala apples, peeled, cored (each) 6.00 12.00
Butter 4.00 8.00
Brown sugar 4.00 8.00
Apple cider vinegar 4.00 8.00

Carefully measure and prepare all ingredients. Combine in a suitable pot, and place over medium heat. Cook, covered, until the apples are completely soft. Puree in robot coupe. Season to taste with salt and pepper.

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

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Lobster Thermidor Sauce

Yield 1X: 128.00 oz Allergens:
Portion: 5 oz Garlic, onion, gluten, dairy
Portions: 25.6
Shelf life: 1 week
Date: 1.29.19
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Lobster stock 4 8
Roux 7.00 14.00
Whole butter 2.00 4.00
Shallots, minced 6.00 12.00
Shimaeji mushrooms, trimmed 2 8.00 5
Brandy 8.00 1
Coleman’s mustard 1.00 2.00
Sherry wine 6.00 12.00
Cream 2 4
Freshly squeezed lemon juice 4.00 8.00
Chopped parsley 0.25 0.50
Chopped tarragon 0.25 0.50

Carefully measure and prepare all ingredients. Heat the lobster stock over high heat, and whisk the roux in. Return to a boil, then reduce to a simmer, and cook 10 minutes, skimming the foam.

Heat a suitable pot over high heat, and add the butter. When the butter sizzles, add the shallots, and cook until just starting to brown. Add the mushrooms, and season with salt and pepper.

Cover and cook until the mushrooms are soft. Uncover and reduce liquid until almost dry. Add the brandy, and boil the alcohol out. Add to the simmering sauce. Simmer for ten more minutes.

Remove from the heat. Add the mustard to the lemon juice, and stir to break up lumps. Add to the sauce along with all remaining ingredients. Cool. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Roasted Tomatillo Salsa

Yield 1X: 60.25 oz Allergens:
Portion: 1.5 oz Onion, chili
Portions: 40.2
Shelf life: 5 days
Date: 12.17.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Tomatillos, husked, and washed 2 4
White onions, peeled and sliced 1/2″ thick 12.00 1 8.00
Fresno chilies, stem off, halved 3.00 6.00
Water 12.00 1 8.00
Freshly squeezed lime juice 1.00 2.00
Cilantro, rinsed and chopped medium 1.00 2.00
Salt and Pepper Mix 0.25 0.50

Carefully measure and prepare all ingredients.

Place the tomatillos, onions, and Fresno chilies into a suitable pot so that they are in roughly a 2″ layer, and place over medium heat. Allow to cook, without stirring, until the mixture begins to melt and slightly blacken on the bottom. Stir to distribute, scraping the burned part from the bottom of the pan, then cover. Continue to cook until the mixture completely melts.

Transfer to the robot coupe, and process until completely smooth. Transfer to a stainless mixing bowl, and allow to cool completely. Stir in the lime juice, cilantro, and salt and pepper mix.

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

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Bacon Jam

Yield 1X: 38.00 oz Allergens:
Portion: 1.5 oz Garlic, onion
Portions: 25.3
Shelf life: one week
Date: 11.21.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Bacon, diced 1/4″ 2 4
Onions, small dice 1 8.00 3
Garlic, minced 1.00 2.00
Cinnamon sticks (each) 2.00 4.00
Coffee 4.00 8.00
Espresso, double (each) 1.00 2.00
Brown sugar 6.00 12.00
Red wine vinegar 3.00 6.00

Carefully measure and prepare all ingredients. Place the bacon into a suitable pot over high heat, and render until light brown. Drain all but 2 oz. of the fat, then add the garlic and cinnamon sticks. Cook, stirring, until the garlic becomes aromatic.

Add the onions and a pinch of salt and pepper. Reduce the heat to medium, and cook, stirring occasionally, until onions have become a deep brown. Add the coffee, espresso, brown sugar, and vinegar. Bring back to a boil, and cook for ten minutes. Cool completely.

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

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Parmesan Cream Sauce

Yield 1X: 56.00 oz Allergens:
Portion: 2 oz Dairy
Portions: 28.0
Shelf life: 4 days
Date: 10.26.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Chicken broth 4 8
Roux 8.00 1
Grated Parmesan cheese 2.00 4.00
Cream 8.00 1

Carefully measure and prepare all ingredients. Heat the chicken broth over high heat until boiling, then whisk in the cold roux. Whisk until smooth. Reduce to a simmer, and cook for 30 minutes. Stir in the cheese and cream. Strain through the chinoise. Cool.

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

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Au Poivre Sauce

Yield 1X: 88.00 oz Allergens:
Portion: 2 oz Onion, dairy
Portions: 44.0
Shelf life: Freeze
Date: 10.11.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Canola oil 1.50 3.00
Veal scraps, chopped coarsely 5 10
Shallots, sliced 4 8
Onions, small dice 1 2
Carrots, small dice 8.00 1
Celery, small dice 8.00 1
Tomato paste 4.00 8.00
Brandy 8.00 1
Red cooking wine 4 8
Demi-glace 3 6
Fresh thyme (bunch) 1.00 2.00
Black peppercorns 1.00 2.00
Cream 1 8.00 3

Carefully measure and prepare all ingredients. Place s suitable pot over high heat, and add the oil. When the oil shimmers, add the meat and cook, stirring occasionally, until completely dry and browned. Scrape the bottom of the pot with a metal spoon to loosen the fond.

Add the shallots, and cook until softened, then add the onions, carrots, and celery, and sweat until the onions are translucent. Add the tomato paste, and stir to combine. Add the brandy, and cook until the alcohol is evaporated, then add the wine. Bring to a boil, then reduce to a simmer. Cook until the smell of alcohol is gone, then add the demi-glace. Bring to a boil, then reduce to a simmer. Add the peppercorns and thyme. Simmer, skimming any fat and foam from the surface, for 1-1/2 hours. Strain into a clean pot, and reduce to nape slowly. Add the cream, and return to a boil briefly. Strain through the chinois into a clean container. Divide into 8 oz. deli containers. Cool, label, date, and initial. Freeze until needed.

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Tomato Sauce Putanesca

Yield 1X: 210.00 oz Allergens:
Portion: 6 oz Garlic, chili
Portions: 35.0
Shelf life: 5 days
Date: 10.8.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
EVOO 6.00 12.00
Garlic, sliced 3.00 6.00
Anchovy, chopped coarsely 1.50 3.00
Chili flakes 0.20 0.40
Onions, small dice 3 6
Tomatoes, san marzano, crushed (1 can) 6 8.00 13
Kalamata olives, coarsely chopped 7.00 14.00
Castlevetrano olives, coarsely chopped 10.00 1 4.00
Capers, drained 3.00 6.00
Chicken broth 4 8

Carefully measure and prepare all ingredients. Heat the EVOO over MEDIUM heat. When is shimmers, add the garlic, anchovy, and chili. Stir to combine.

Allow to come to a simmer, and cook until the oil becomes red from the chili flakes. Add the onion, and season with salt. Stir to combine, then cover and cook over low heat until the onions become completely soft but not brown. About 20 minutes.

Add the crushed tomatoes, and return to a boil. Reduce to a simmer and cook for 30 minutes, covered. Add the olives, capers, and chicken broth, and return to a simmer. Cook for 15 minutes longer, then remove from the heat and cool completely.

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

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Coquille St. Jacques Sauce – Batch

Yield 1X: 162.50 oz Allergens:
Portion: 2 oz Shellfish, onion, dairy
Portions: 81.3
Shelf life: 4 days
Date: 8.25.18
Prep Recipe Ingredient 1 X 2
lb oz/each lb
Butter, whole 1.00
Shallots, minced 5.00
Brown beech mushrooms, root off 3 6
Brandy 6.00
Roux 6.00
Clam juice 2 14.00 5
Scallop feet 1 2
Cream 2 4
Crystal hot sauce 0.50
Worcestershire sauce 0.50
Chopped parsley 1.50

Carefully measure and prepare all ingredients. Heat the butter over medium-high heat, and add the shallots. Cook until softened, then add the mushrooms, season lightly, and cook until soft. Add the brandy, and flambe to cook alcohol out. Cool and reserve.

Heat the roux, then whisk the clam juice in. Season lightly, then add the scallop feet, and bring to as boil. Reduce to a slow simmer, and cover. Cook for 20 minutes.

Strain through chinois, then combine with the mushroom mixture. Return to a boil, then reduce to a simmer. Cook 10 minutes, then add cream. Season to taste with salt and pepper, and cool completely.

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

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Lemon (Caper) Butter Sauce

Yield 1X: 40.00 oz Allergens:
Portion: 1.5 oz Onion, dairy
Portions: 26.7
Shelf life: one day
Date: 8.1.18
Lemon (Caper) Butter Sauce
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 4.00 6.00
Shallots, sliced 6.00 12.00 1 2.00
White wine 1 2 3
Black peppercorns 0.50 1.00 1.50
Cream 12.00 1 8.00 2 4.00
Butter, whole – cold, diced 1 2 3
Lemon juice, freshly squeezed 4.00 8.00 12.00
For caper version add:
Capers, lightly chopped (for 10 oz.) 1.25 2.50 3.75

Carefully measure and prepare all ingredients. Saute shallots in the first butter until translucent,

then add the peppercorns and wine. Reduce slowly until almost dry.

Add cream, and bring to a boil. Stir the butter in, a few chunks at a time. When all butter is incorporated, bring to a boil, then remove from the heat.

Strain through the fine chinois. Add the lemon juice and season well with salt and pepper. Hold warm, but do not boil.

For caper version, measure add 1.25 oz. of capers per 10 oz. of sauce.