Mustard
Sauce | 700 | gr | syrup | | | (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 |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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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 |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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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.
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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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. |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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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. |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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Spiced Cranberry Sauce | 2 | cup | orange 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. |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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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. |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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Tamarind Dipping Sauce | 1 | cup | tamarind 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. |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce
| Soy Mustard Sauce | |
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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 |
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| Mustard Sauce | Niçoise | Peanut Sauce | Peanut Tamarind Dip | Ponzu Sauce | Spiced Cranberry Sauce | Sweet & Sour Sauce | Tamarind Dip | Truffle Juice Sauce | Soy Mustard Sauce | |
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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 oil |
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