Tag: Sous Chef Saucier

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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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Tonatto Sauce

Yield 1X: 33.50 oz Allergens:
Portion: 1.5 oz Garlic, chili
Portions: 22.3
Shelf life: 3 days
Date: 11.21.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Egg yolks (each) 3.00 6.00
Tuna conserva, crumbled 1 2
Anchovies 1.00 2.00
Freshly squeezed lemon juice 4.00 8.00
Capers 1.50 3.00
EVOO 8.00 1

Carefully measure and prepare all ingredients. Combine the eggs yolks, tuna, anchovies, lemon juice, and cpaers in the workbowl of the food processor. Process until completely smooth, about four minutes.

Drizzle the olive oil in while the processor is running. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.

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Saffron Rice Pilaf

Yield 1X: 172.00 oz Allergens:
Portion: 6 oz Garlic, onion, dairy, nuts
Portions: 28.7
Shelf life: 4 days
Date: 11.29.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Whole butter 1.50 3.00
Garlic, minced 1.00 2.00
Onion, small dice 12.00 1 8.00
Converted rice 3 4.00 6 8.00
Chicken broth 5 8.00 11
Saffron – pinch, steeped in hot water 30 seconds 1.00 2.00
Currants 8.00 1
Salt and pepper mix 0.50 1.00
Almonds – toasted in the oven 8.00 1

Carefully measure and prepare all ingredients. Combine the butter, garlic, and onion, in a suitable pot over high heat, and cook until the onions soften but do not color. Add the rice,

and stir until the grains are coated with the butter. Add the broth and saffron water, the currants, and the salt and pepper.

Bring to a boil, stirring occasionally, then cover and reduce the heat to very low. Allow to cook for 30 minutes. Remove from the heat, and allow to steam for 10 minutes. Turn out onto a sheetpan, and stir to cool. Stir the toasted almonds in. Allow to cool completely.

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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Lemon Compound Butter

Yield 1X: 41.00 oz Allergens:
Portion: 1 oz Garlic, dairy
Portions: 41.0
Shelf life: Freeze
Date: 11.16.18
Prep Recipe Ingredient 1 X
lb oz/each
Whole butter, room temperature 2
Garlic, minced 0.50
Freshly squeezed lemon juice 6.00
Salt and pepper mix 0.50
Chopped parsley 2.00

Carefully measure and prepare all ingredients. Place the butter into the work bowl of the robot coupe, and process until smooth. Add the garlic, then slowly add the lemon juice while the machine is running. Process until it is all absorbed. Add the salt and pepper and parsley, and pulse to combine.

Divide evenly onto two sheets of parchment paper, and spread to the ends using a straight piece of cardboard.

Roll tightly, and tape closed. Label, date, and initial. Store frozen.

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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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Chicken / Veal Cordon Bleu Prep

Yield 1X: 9.00 oz Allergens:
Portion: 9 oz Dairy
Portions: 1.0
Shelf life: 3 days
Date: 10.26.18
Prep Recipe Ingredient 1 X
lb oz/each
Chicken breast, 6 oz. 6.00
Gruyere cheese 1.50
Cure 81 ham 1.50

Carefully measure and prepare all ingredients. Slice cheese and ham on #2. Butterfly the chicken breasts, then pound to an even 1/4″ thickness. Lay the cheese over the chicken, cut side up, then the ham. Roll into a pinwheel.

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

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Sole Margurey Filling

Yield 1X: 38.45 oz Allergens:
Portion: 1.5 oz Shellfish, onion, dairy
Portions: 25.6
Shelf life: 4 days
Date: 10.15.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Sole trim 1 2
Eggs, whole 2.00 4.00
Cream 8.00 1
Salt and pepper mix 0.20 0.40
Chives, minced 0.25 0.50
Crab meat 6.00 12.00
Bay shrimp 6.00 12.00

Carefully measure and prepare all ingredients. Everything must be VERY COLD.

Combine the sole, salt and pepper, and eggs in the robot coupe. Puree until completely smooth, scraping the sides down several times. With the processor running, slowly add the cream. Process until uniform.

Transfer to a mixing bowl, and add the remaining ingredients. Stir to incorporate. 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.