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. |
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| | ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
 |
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. |
| |
| | ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
Honey Balsamic Vinaigrette | 450 | ml | Grapeseed
oil | | 250 | ml | balsamic vinegar | | 1 | clove | chopped garlic | | 2 | tbsp | Honey |
| |
| | ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
STL dressing: | 2 | cup | Soy | | 2 | cup | Truffle juice | | 2 | cup | Lemon juice | | | | Salt
& Pepper
| | | Blend
Emulsify with: | | 6 | cup | olive oil |
| |
| | ▲
|
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
SSS dressing | 2 | cup | Soy | | 2 | cup | Sherry vin | | 2 | cup | chopped Shallot | | | | Salt & Pepper | | | Mix |
| |
| | ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
Plum Dressing | 2 | tbs | plum paste | | 1 | cup | rice vinegar | | 1 | tbs | Sugar | | | pinch | of salt |
| |
| | ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce
| Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
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 | | Simmer for 1 hour 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 |
| |
| | ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
Rosemary Ginger Vinaigrette | ½ | cup | honey | | 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. |
| |
| ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
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. |
| |
| ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle Paste
| |
|
TRUFFLE JUICE VINAIGRETTE | 3 | parts | olive oil | | 1 | part | soy
sauce | | 1 | part
| lemon juice | | 1 | part | truffle juice | | | | white pepper to taste |
| |
| ▲ |
| Caesar | Carrot Ginger
| Honey Balsamic | Soy Truffle Lemon | Soy Sherry_vin Shallot | Plum Dressing | Plum Sauce | Rosemary Ginger | Spicy Thaï | Truffle Juice | Truffle
Paste
| |
|
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 | Fresh 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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