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| Balsamic Vinegar Reduction |
| Pour the vinegar into saucepan and add the sugar.
Reduce over low heat until it is reduced by about 60-75%.
Test by pouring a tiny bit on a plate. It should have the consistency of a syrup or honey. DO NOT t... |
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| Béarnaise Sauce |
| Place the butter in a tall narrow saucepan over medium heat. When the butter begins to boil, skim off the white residue from the surface. Continue skimming until you are left with clean clear butter. Some milk solids ... |
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| Black Plum Sauce |
| Cut the plums in half and remove the pits and the stems.
Place them in a sauce pan with the remaining ingredients.
Let the sauce simmer until the plums are completely broken down. Remove the thyme and then proce... |
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| Blue Cheese Sauce |
| Add the cheese, cream and cognac to a saucepan.
Cook over low heat until melted, stirring occasionally with a whisk. Add the cold butter and stir.
The sauce may be passed through a strainer for a smoother... |
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| Bolognese Sauce |
| Small dice all the vegetables. Try to make them as even as possible because the veg will be visible in the finished sauce and they will cook more evenly if they are all the same size.
Heat a stockpot or high sided... |
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| Brown Chicken Stock |
| Heat the broiler of your oven. Put the bones under the broiler, about 2 levels down so they don’t burn.
Wash the leeks and Celery. Rough chop the vegetables and add to a stockpot with some olive oil. Season lightl... |
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| Carbonara Sauce |
| Sweat out the bacon or pancetta in a skillet over medium heat to render some of its fat and crisp it up a little. Remove it after about 10 minutes.
Add chopped onions to the skillet and sweat them until translucen... |
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| Chunky Blue Cheese Dipping Sauce |
| Crumble up the blue cheese and add it to a bowl with the mayonnaise, lemon juice and pepper.
I usually don’t add salt because the cheese is already salty, but check the flavor and decide for yourself.
Stir toget... |
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| Court Bouillon |
| Dice all the vegetables and add them to a stockpot with the olive oil. Season lightly with some salt.
When the vegetables have softened slightly, about 10 minutes add the white wine, bay, halved lemons and the pepper... |
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| Creamy Russian Dressing |
| Combine all ingredients, season with salt and fresh ground black pepper.
Stir until combined with a whisk.
Adjust the spice with the Tabasco. Add herbs to give this dressing another dimension.
Check the s... |
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| Garlic Mayonnaise (Ali-Oli) |
| With a hand blender combine all the above ingredients. If necessary thin with a little milk. Adding a tiny bit of good olive oil at the end will give more flavor.
Tip: If you don’t have or want to use a hand blen... |
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| Green Peppercorn Sauce |
| Small dice the shallot and sweat in a little butter.
Add the previously washed peppercorns.
Deglaze with the cognac, and add the cream.
Reduce by 1/3 and add the stock.
Simmer briefly to combine the f... |
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| Honey Vinaigrette |
| Combine all the ingredients in a bowl and whisk together. Store in a squeeze bottle or jar.
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| Marsala Sauce |
| In a stockpot over med. high heat add the butter and sweat the onions about 10 min. Season the onions lightly with salt and pepper.
Add the mushrooms and sauté another 5 minutes or until they begin to release some of... |
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| Parsley Garnish |
| Boil a pot of water and add some salt.
Pick the leaves of the parsley off the stems. Blanch the parsley and the spinach in the water about 10-15 seconds. That’s it! Then shock them in a bowl with ice water. This... |
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| Pesto |
| Wash and dry the basil thoroughly.
Remove the leaves from the stems.
Combine with the garlic, grated cheese, and pine nuts in a tall container.
Add a little olive oil and begin to buzz with a hand blender o... |
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| Pimentón Garnish |
| Place the paprika in a bowl or squeeze bottle, add the olive oil and stir or shake to combine. The paprika will settle so stir it up or shake the bottle before using it.
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| Roasted Red Pepper Sauce |
| Brush the peppers with the vegetable oil, season with salt & Pepper and char the skins until black under a preheated broiler. Or if you have gas in your home you can just char them directly over the flame. Place them o... |
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| Saffron Mornay with Manchego Cheese |
| Add the butter and saffron to a sauce pan over medium heat. Melt the butter and add the flour. Stir it in completely. This is our roux; the first stage of making a béchamel. Cook the roux until it starts to froth a ... |
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| Sauce Choron |
| Peel and seed the tomatoes. This can be done by blanching them in boiling water and then shocking in ice water or by peeling with a pairing or chefs knife.
Cut the tomatoes into dice and add them to a sauté pan wit... |
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