Balsamic Vinaigrette

Balsamic Vinaigrette

Yield: 1 1/2 Cups

Ingredients:

Balsamic Vinegar
Extra Virgin Olive Oil
Shallots, minced
Sugar

Quantity:

1 Cups
1/4 Cup
1 Tsp.
1/4 Cup

Oregon Blueberry BBQ Sauce

Oregon Blueberry BBQ Sauce

Yield: 3 Quarts

Ingredients:

Blueberries, Frozen
Brown Sugar
Soy Sauce
Kitchen Port
Grenadine
Marionberry Vinegar
Raspberry Schnapps
Chili Sauce

COMBINE FIRST SEVEN INGREDIENTS, HEAT TO SIMMER
AND REDUCE BY HALF. STRAIN THROUGH CHINIOS,
ADD CHILI SAUCE AND SIMMER FOR 1 HOUR. COOL AND
RESERVE FOR SERVICE.

Quantity:

1 Gallon
1 qt.
2 cups
1 qt.
1 Cup
1Cup
1Cup
#10 can

Lime Cilantro Cream

Lime Cilantro Cream

Yield: 2 1/2 Cups

Ingredients:

Cilantro – stemmed and fine dice
Sour cream
Heavy Cream
Lime Juice
Salt

Quantity:

½ Cup
1 Cup
1 Cup
½ Cup
1 ½ tsp

MIX INGREDIENTS IN LARGE MIXING BOWL WITH WIRE
WHISK. RESERVE FOR SERVICE.

Lemon Basil Aioli

Lemon Basil Aioli

Yield: 1 Quart

Ingredients:

Mayonnaise

Garlic, minced

Lemon Juice

Egg Yolks

Kosher Salt

White Pepper

Olive Oil Blend

Basil, chopped fresh

Quantity:

1 Cup

1 Tbsp.

2 oz.

4 Each

1 Tbsp.

½ Tsp.

3 Cups

½ Cup

COMBINE FIRST SIX INGREDIENTS IN ROBOT COUPE

UNTIL FULLY INCORPORATED. SLOWLY EMULSIFY OIL

INTO MIXTURE. REMOVE AIOLI FROM ROBOT COUPE

AND FOLD IN BASIL. LABEL & STORE FOR SERVICE.