Tag: Sous Chef Saucier

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Soup, Clam Chowder, White

Yield 1X: 796.00 oz Allergens:
Portion: 6 oz Garlic, onion, shellfish, dairy
Portions: 132.7
Shelf life: 5 days
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X
lb oz/each lb oz/each
Bacon, small dice 3 6
Garlic, minced 1.00 2.00
Shallots, minced 12.00 1 8.00
Onion, small dice 8 16
Celery, small dice 8 16
White wine 26.00 3 4.00
Water, warm 12 24
Clam broth (2 cans for 1x) 5 12.00
Clam base 1 2
Milk 4 8
Frozen chopped clams 12 24
Fresh thyme sprig 0.10 0.20
Roux 3 8.00 7
Russet potatoes, 1/2″ dice 12 24
Freshly ground black pepper 0.50 1.00
Tabasco sauce 0.50 1.00
Freshly squeezed lemon juice 0.50 1.00
Cream – add 3 oz. heavy cream per quart 6 12


Heat a suitable pot over high heat, then add the chopped bacon. Cook, stirring occasionally, until the bacon releases its fat (renders) and begins to brown lightly, about ten minutes. Drain 90% of the rendered bacon fat, then add the garlic, and stir to incorporate.


Add the shallots, onion, and celery, and continue to cook, stirring to prevent coloring, until the vegetables soften and the onions begin to become translucent, about fifteen minutes.


Add the wine, and stir to combine. Bring to a boil, then reduce to a simmer and cook until the alcohol evaporates, about ten minutes.


Meanwhile, combine the water with the clam base, and whisk to dissolve.


Add to the pot along with the milk, bay leaves, and thyme. Bring to a boil, stirring to avoid scorching, then reduce to a simmer. Add the room temperature roux to the simmering mixture, then whisk briskly to distribute evenly. The soup will begin to thicken immediately.


Whisk until smooth, then add the potatoes. Continue to cook until the potatoes become soft, about fifteen minutes. Remove from the heat, add the frozen clams, black pepper, tabasco and lime. Stir to combine, then cool in an ice bath using an ice wand. When completely cool (70 F,) transfer to a cambro, label, date, initial and cover tightly. Store refrigerated until needed.


Add cream when reheating at the rate of 3 oz. per quart of soup.

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Blonde Roux

Yield 1X: 32.00 oz Allergens:
Portion: 1 oz Gluten, dairy
Portions: 32.0
Shelf life: 1 week
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Sweet butter 1 2 3
AP Flour 1 2 3

Carefully measure ingredients. Melt the butter in a sauté pan over medium heat, then whisk the flour in.


Continue to cook over medium heat, whisking regularly, until the mixture begins to bubble. Reduce the heat to low, and continue to cook, whisking occasionally until the mixture lightens and gains the consistency of wet sand, about five minutes.


Remove from the heat, then transfer to a storage container. Label, date, initial, and allow to cool before covering. Store at room temperature until needed.

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Chocolate Crème Brulee

Yield 1X: 158.00 oz Allergens:
Portion: 8 oz Dairy, chocolate
Portions: 19.8
Shelf life: 3 days
Date: 7.4.18
Prep Recipe Ingredient 1 X
lb oz/each
Cream, manufacturing 6
Vanilla extract 2.00
Bittersweet chocolate callets 1 4.00
Sugar 1
Egg yolks (24) 24.00


Carefully measure and prepare all ingredients.


Melt the chocolate gently by placing in a bowl on the shelf over the range or in a water bath.


In a large bowl, whisk the sugar and the egg yolks together until light yellow and slightly thickened.


In a large sauce pan, bring the cream and vanilla extract to a boil. Remove from the heat.

Slowly whisk the hot cream into the egg mixture, then place the bowl over a water bath on medium heat. Whisk regularly until the mixture becomes thick, and then begins to simmer. It will curdle, and some of the fat will separate from the cream. Total time roughly 30 minutes.

Stir the chocolate in with the egg and cream mixture, then transfer to a stainless bain marie in an ice bath, and puree until completely smooth with a beurre mixer. Continue to process with the beurremixer until the temperature of the mixture falls to 100 F.

Transfer to a plastic measuring pitcher, and pour into brulee dishes, 6 oz. each, keeping the top surface a smooth as possible. Place on a sheet pan in the walk-in and allow to cool completely. Cover each cup individually with plastic wrap when cool. Date on plastic wrap.

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Baked Beans

Yield 1X: 96.00 oz Allergens:
Portion: 3 oz Garlic, onion, bacon
Portions: 32.0
Shelf life: 5 days
Date: 6.29/18
Prep Recipe Ingredient 1 X
lb oz/each
Dry Great Northern beans 3
Bacon slices, medium dice 2
Garlic, minced 2
Yellow onion, small dice 2
Chicken broth 4 8.00
Ketchup 1
Dijon mustard 3.00
Dark brown sugar 6.00
Molasses 3.00

Carefully measure and prepare all ingredients. Rinse the dried beans, then cover with water by 6 inches. Refrigerate for 24 hours. Drain the water, and reserve. Heat a suitable pot over high heat, and add the bacon. When the bacon is rendered but not brown, add the garlic and onion. Cook, stirring, for ten minutes, then add the beans and chicken broth.

Season to taste with salt and pepper mix. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Remove from the heat, and allow to cool slightly.

Combine the ketchup, Dijon mustard, brown sugar, and molasses, and stir into the beans. Correct seasoning, then transfer to a sheetpan and allow to cool. Transfer to a cambro, label, date, and initial. Cover and store refrigerated.

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Creamed Spinach

Yield 1X: 242.00 oz. Allergens:
Portion: 6 oz. Garlic, onion, dairy, gluten
Portions: 40.3
Shelf life: 5 days
Date: 6.25.18
Prep Recipe Ingredient 1 X 2 X
lb. oz./each lb. oz./each
Bacon, small dice 12.000 1.000 8.00
Garlic, minced 2.000 4.000
Shallot, minced 2.000 4.000
Spinach 8.000 16.000
Butter 5.000 10.000
Flour 5.000 10.000
Milk 3.000 6.000
Parmesan cheese, finely grated 12.000 1.000 8.000
Cream 2.000 4.000

Carefully measure and prepare all ingredients. Steam the spinach, then press all liquid out using the hotel pan method.

Heat a suitable pot over high heat, then add the bacon. Cook, stirring, until rendered and brown, then add the garlic and shallots.

Cook for aroma, then add the butter and flour. Whisk together, and cook for two minutes.  Slowly pour the milk in, whisking smooth. Bring to a boil, then reduce to a simmer and cook for 5 minutes.

Remove from the heat and stir in the spinach, Parmesan cheese and cream. Season to taste with salt and pepper. Turn out into a 2″ hotel pan. Chill completely. Cover tightly with plastic wrap, label, date, and initial. Store refrigerated.