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 ENTREES

APPETIZERS

FRUITS DE MER

SEAFOOD

POISSONS

FISH

 VIANDES

MEAT

 VINAIGRETTES  & DRESSINGS SAUCES SAUCES
 DRESSINGS MIXED SWEET & SOUR

| Mustard Sauce | Niçoise |

Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce |

Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip

| Truffle Juice Sauce | Soy Mustard Sauce |

 

 GARNITURES

LEGUMES

PATES FRAICHES

 CROUTES

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 Mustard Sauce 
700 grsyrup
  (350 gr. sugar/ 350 gr. water)
 600  gr Shallot
  100  gr Garlic
 1.3 kilo  rice vinegar
 5 ½ ounce Thai chili
 26 ounce fish sauce
 1  kilo Dijon mustard
 
  
 Nicoise: 
1
 lemon confit skin brunoise
 1  cup  lemon juice
 8-10  anchovy
 10-12  garlic cloves
   Salt & Pepper
  Blend in blender
  Emulsify with:
 2  cup olive oil
 1.5 cup grapeseed oil
  Water as needed
 
  
 Peanut Sauce 
½  cup  sugar
 ½  cup  red curry paste
 2  tbs Oil
 12  cup  coco milk
 12  cup  chopped roasted peanut
 ½  cup  soy sauce
  Sweat curry and sugar in oil.
  Add coco milk and bring to a boil.
  Add peanuts and season with soy.
 
  
 Peanut Tamarind Dip 
1  cup tamarind juice
 2/3 cup fish sauce
  ½  cup sugar
 1  cup peanuts coarse chop
 ½  cup green chili fine chop
 ½  cup water
 1  cup coriander leaf chiffonade
  Bring all ingredients, except coriander, to a simmer.
  Reduce to medium thick.
  Cool. Finish with coriander.
 
  
 Ponzu Sauce 
1  cup lemon/lime juice
 1/3 cup 2 tbs. rice vinegar
 1  cup dark soy
 2  tbs Tamarin
  3  tbs mirin(alcohol burned off)
 1/3  ounce dried bonito flakes
  2  inch  square giant kelp(konbu)
  Mix all ingredients and let stand 24 hours.
  Strain through cheesecloth and let mature 3 months.
 
  
 Spiced Cranberry Sauce 
2  cuporange juice
  2  cup sugar
 6  cup cranberries
 2   orange segmented
 1   grated orange zest
  2   long pepper
 2   cinnamon sticks
 8   allspice berries
 4   cloves
 2   star anise
  Bring sugar and water to a boil.
  Add berries and cook until they pop.
  Finish with zest and chill.
 
  
 Sweet and Sour Sauce 
 227 gr Finger Chiles , rough chopped
 50 gr Sugar
 75 gr White Vinegar
 8 gr Garlic
 15 gr Nam Pla  (fish sauce)
 160 gr Honey
 30 gr Lime Juice
 2 gr Salt

  Place all into a tall lexan container and use the large Burr Mixer to blend until chunky. 

  Sauce should not be smooth.

  Reserve. 

 
  
 Tamarind  Dipping Sauce 
1  cuptamarind paste
  3   garlic cloves chopped
 4   Thai chiles chopped
 2  tbs Sugar
 ¼  cup nam pla
  ½   cup white vinegar
 ½ cup grapeseed oil
  Blend all ingredients except oil until smooth.
  Slowly add oil.
  Taste and adjust seasoning.
 
  
 Truffle Juice Sauce 
500  gr
Truffle paste
 100  ml  Sherry vinegar (or Jerez)
 150  ml  Champagne vinegar
  4  tbsp Dijon
 400  ml Olive oil
   white pepper to taste
 
  
 Soy Mustard Sauce 
2  tbs Dijon mustard
  2  tbs Soy sauce
 1  tbs Lime juice
 1  tbs Ginger chopped
 1  tbs Shallot chopped
  4  tbs Grapeseed o
 
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