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 ENTREES

APPETIZERS

FRUITS DE MER

SEAFOOD

POISSONS

FISH

 VIANDES

MEAT

 VINAIGRETTES  & DRESSINGS SAUCES SAUCES
 DRESSINGS
 MIXED SWEET & SOUR

| Caesar | Carrot Ginger  | Honey Balsamic | Soy Truffle Lemon |

Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle JuiceTruffle Paste  |

 

 GARNITURES

LEGUMES

PATES FRAICHES

 CROUTES

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Caesar
 
 230 gr Red Wine Vinegar
 5 gr Corn Starch
 28 gr Lemon Juice
 39 gr Worcerstershire Sauce
 325 gr Dijon Mustard
 210 gr Olive Oil
 320 gr Grape-seed Oil
 115 gr Garlic,  peeled
 75 gr Anchovy Filets
 28 gr Salt
 2 gr Egg yolks
   

  Bring corn starch and vinegar to a full boil.

  Cool over ice.

  Combine in blender with lemon juice, worcestershire sauce, salt, garlic, egg and anchovies.

  Blend until smooth, then slowly add in the oils.  

  Put into siphon with 2 cartridges, release excess gas and keep cold.

 

 
Carrot Ginger
 
 300 gr Peeled carrot , rough chopped
 125 gr Peeled young ginger , rough chopped
 90 gr Crystallized Ginger
 130 gr Japanese Rice Vinegar
 145 gr Fresh Lime Juice
 50 gr Fresh Orange Juice
 50 gr Soy Sauce
 25 gr Salt
 30 gr Sesame seeds , toasted and hot
   ______________________
 80 gr Sallot , minced
 100 gr White Miso  (kin jirushi)
 30 gr Toasted Seasame Seeds
 150 gr
 Grape-seed Oil
 35 gr Extra-virgin Oil
   

  In the blender, combine all but oils, shallots and miso.

  Puree until smooth, then stream in the oils.

  Transfer to a bowl and mix in shallots. 

  Take some of the dressing and mix with the miso until smooth, then whisk into the dressing.

 
  
 Honey Balsamic Vinaigrette 
 
450mlGrapeseed oil
 250 ml balsamic vinegar
  1 clove chopped garlic
 2  tbsp Honey
 
  
 STL dressing: 
2 cup  Soy
 2  cup  Truffle juice
 2  cup  Lemon juice
   Salt & Pepper
 
Blend
Emulsify with:
 6  cup  olive oil
 
 
 SSS dressing 
2  cupSoy
 2  cupSherry vin
 2  cup chopped Shallot
   Salt & Pepper
 
Mix

 
  
 Plum Dressing 
2 tbs plum paste
 1  cup  rice vinegar
 1  tbs Sugar
  pinch  of sal
 
  
 Plum sauce 
2  cups sugar
 2  cups vinegar
 2  cups water
 6 pieces chili
 
Bring to a boil and add
 2  cups prunes
 
Simmer for 1 hour
½
 cup  cilantro root chopped
 1  cup  onion chopped
 1  tsp Coriander seed ground
 1  tsp White pepper ground
 ½  cup  tomato paste
 ½  cup  chilli puree
 3  heads pickled garlic
   Heat 3 tbs. Oil and sauté onion and root until brown.
  Add other ingredients
and cook until soft.
  Add to sugar mix and blend
  Add
¾ 
 cup  fish sauce


 
 
 
 Rosemary Ginger Vinaigrette 
½ cuphoney
 ¾  cup  soy sauce
 ¾  cup  sherry vinegar
 2  cups grape seed oil
 2 ½ cups  ginger minced
 1  cup  rosemary minced
 6   thai chili, seeded and minced
  Blend all ingredients except oil and rosemary.
  When pureed, slowly add oil in a steady stream.
  Add the rosemary last.
 
  
 Spicy Thai Dressing 
12  Thai chili
 10   garlic cloves
 20  tbs lime juice
 20 tbs Sugar
 20  tbs fish sauce
 10 tbs roasted peanut oil
 10 tbs grapeseed oil
  In blender put chilis, garlic, limejuice, sugar and lime juice.
  Blend until smooth.
  Drizzle in oil.
  Add 3 tbs. boiling water to finish.
 
  
 TRUFFLE JUICE VINAIGRETTE 
3 parts olive oil
 1  part  soy sauce
 1  part  lemon juice
 1  part truffle juice
   white pepper to taste
 
  
 TRUFFLE PASTE VINAIGRETTE 
 130 gr Truffle Juice
 160 gr Truffle Paste
 50 gr Sherry Vinegar
 720 gr Grape-seed Oil
 90 gr Lemon Juice
 50 gr Boiling Water
 100 gr Dijon Mustard
 16 gr Salt
 2 gr Fresg ground white Pepper

 

Mix all ingredients except oil in blender. Blend well then drizzle in oil and season with salt and pepper.

 
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