BUFFALO WING SAUCE (MAKES 1 QUART)

Ingredients

  • 3 Cups Franks Red Hot
  • 3 tbsp. Worcestershire Sauce
  • 6 Cloves Garlic (Roasted)
  • 3 tbsp. Honey
  • 1/2Cup Cream Cheese
  • 1/2 lb. Unsalted Butter (Cubed)
  • 2 tbsp. White Vinegar
  • 1 tsp. Celery Salt
  • Salt and Pepper (To Taste)
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Instructions

Heat the Franks Red Hot, Worcestershire sauce, roasted garlic cloves, and honey in a small sauce pot. Bring to a boil. Once heated, transfer to blender and carefully add in the cream cheese and blend on high speed until smooth. Add in the butter and blend on low speed until smooth. Pour the blended mixture into a bowl and finish with the vinegar, celery salt, salt, and pepper.

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STEAK AND BURGER SAUCE (MAKES 3 CUPS)

Ingredients

  • 2 tbsp. Blended Oil
  • 2 tbsp. Garlic (Finely Chopped)
  • 2 tbsp. Shallot (Finely Chopped)
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1/2Cup Dijon Mustard
  • 1/2Cup Ketchup
  • 3 tbsp. Balsamic Glaze
  • 1/2 Cup Worcestershire Sauce
  • 1/2 Cup Soy Sauce
  • 2 tbsp. Horseradish
  • Salt and Pepper (To Taste)
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Instructions

In a medium saucepot, heat the blended oil over medium heat and add the garlic and onion. Cook ingredients until softened, then proceed to add both sugars. Keep the pan on medium heat until the sugar has dissolved and formed a liquid, then reduce heat to low. Simmer the sugar mixture for 2 minutes and remove from the heat. Fold in the ketchup and mustard then allow to cool for 10 minutes, and transfer to a mixing bowl. Once cooled, add in the horseradish, balsamic glaze, soy sauce, and Worcestershire sauce. Season accordingly with salt and pepper.

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CREAMY HOT MUSTARD (MAKES 2 CUPS)

Ingredients

  • 1 Lemon (Zested and Juiced)
  • 1/2 Cup White Wine Vinegar )
  • 2 tbsp. Dry Mustard )
  • 1/2 Cup Honey Cup Dijon Mustard )
  • 3 tbsp. Mayonnaise)
  • 1/4 Cup Blended Oil )
  • 2 tbsp. Horseradish)
  • 1 tbsp. Fresh Thyme (Chopped) )
  • Salt and Pepper (To Taste) )
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Instructions

In a blender or food processor, add the lemon zest and juice, vinegar, honey, mustard, mayonnaise, and Dijon mustard. Incorporate all ingredients completely, and then slowly add the oil into the center of the immersion. Once the oil is added, finish the sauce with the horseradish, thyme, salt, and pepper by stirring or whisking the ingredients into the sauce in a mixing bowl and reserve for your menu needs.

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TERIYAKI SAUCE (MAKES 2 CUPS)

Ingredients

  • 1 Cup Soy Sauce
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Mirin
  • 2 Oranges (Zested and Juiced)
  • 1/2 Cup Scallions
  • Salt and Pepper (To Taste)
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Instructions

In a small pot, heat the soy sauce and brown sugar together over medium heat. Simmer until the soy sauce begins to thicken slightly (about 10 minutes) and don’t allow the soy sauce to boil rapidly as it will become bitter. Remove the soy sauce form the heat and allow to cool, for quicker results transfer to a metal bowl and place over top a bed of ice so the ice cools the bowl. Once cooled, whisk in the mirin, orange components, scallions, salt, and pepper.

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MONGOLIAN BBQ SAUCE (MAKES 3 CUPS)

Ingredients

  • 1 tbsp. Sesame Oil
  • 2 tbsp. Garlic (Chopped)
  • 3 tbsp. Tamarind Paste
  • 1 1/2 Cups Hoisin Sauce
  • 1 Cup Teriyaki Sauce (Recipe Featured Above)
  • 1/2 Cup Scallion (Chopped)
  • Salt and Pepper (To Taste)
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Instructions

In a small sauté pan, toast the garlic with the sesame oil over medium to low heat. Add the garlic and sesame oil to a mixing bowl with the tamarind paste and hoisin sauce. Whisk in the teriyaki sauce and scallions. Finish the sauce with salt, pepper and Chinese five spice.

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CHIMICHURRI SAUCE (MAKES 2 CUPS)

Ingredients

  • 2 Cups Fresh Parsley (Stems Removed and Chopped)
  • 1/2 Cup Fresh Oregano (Stems Removed and Chopped)
  • 1 Cup Fresh Cilantro (Stems Removed and Chopped)
  • 2 tbsp. Shallot (Small Diced)
  • 1 Lemon (Zested and Juiced)
  • 1/4 Cup Red Wine Vinegar
  • 1/2 Cup Avocado Oil or Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

Instructions

Add all ingredients together except the oil and blend in a blender. Pulse the blender to ensure everything is not over mixed prior to adding the oil. Add in the oil last in a steady stream in to the center of the blending motion so the oil is incorporated, this should be reminiscent of a pesto. Season with salt and pepper.

 

BLUE CHEESE FONDUE (MAKES 1 QUART)

Ingredients

  • 2 cups Heavy Cream
  • 1/2 cup Cream Cheese
  • 1 cup Blue Cheese (crumbled)
  • 1 cup Buttermilk
  • 6 Cloves Garlic (roasted)
  • 1 Lemon (zested)
  • 1 tbsp. Fresh Dill (chopped)
  • 2 tbsp. Fresh Italian Parsley (chopped)
  • Salt and Pepper (To Taste)
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Instructions

Heat the heavy cream over medium heat and simmer for 3 minutes. Add the blue cheese and cream cheese and allow both to melt into the cream. Transfer the cheese mixture to a blender; on low speed incorporate the garlic and then in a steady stream add in the buttermilk into the center of the blender. Transfer the sauce from the blender to a mixing bowl and finish the sauce with the lemon zest, fresh herbs, and seasoning.

 

CHIPOTLE MOLASSES BBQ SAUCE (MAKES 1 QUART)

Ingredients

  • 2 tbsp. Blended Oilt
  • 6 Cloves Garlic (crushed)
  • 1/4 cup Onion (medium diced)
  • 2 Poblano Pepper (medium diced)
  • 1/2 cup Apple Cider Vinegar
  • 2 tbsp. Chipotle Pepper in Adobo Sauce (chopped)
  • 2 tbsp. Fresh Cilantro (stems removed and chopped)
  • 1/4 cup Brown Sugar
  • 3 cups Ketchup
  • 2 tsp. Liquid Smoke
  • Salt and Pepper (To Taste)
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Instructions

In a medium saucepot, heat the blended oil over medium heat and add the garlic, onion, and poblano peppers. Cook until softened, then proceed to deglaze the pot with apple cider vinegar and add the chipotle peppers and cilantro. Allow the ingredients to simmer for 1 minute and then proceed to add the brown sugar, ketchup, molasses, and liquid smoke to the pot. Simmer all ingredients on medium to low heat for 15 minutes. Transfer all ingredients to a blender and blend until smooth, season accordingly with salt and pepper and reserve for your needs.