Sauces

40 cloves Garlic- Peeled, hard end removed

1 1/2 cups Heavy Cream

As Needed Salt & White Pepper

1. Place garlic cloves in small saucepan, cover with cold water. Bring water to boil, continue to boil for 1 minute, drain off water. Repeat this process until garlic is tender.

2. After draining water last time, cover the garlic cloves with the cream, bring to boil. Transfer to blender, season with salt & pepper and blend on medium speed until smooth.

3. Return seasoned sauce to sauce pan, keep warm.

Basil Pesto

Yield : 2 cups

3 cups Packed Basil Leaves

1/4 cup Cold Water - from ice bath

1 -2 cloves Garlic - Peeled, stem end removed and smashed.

1/2 cup Pine Nuts

1/4 cup Grated Parmesan Cheese

2 tsp. Kosher Salt

1 tsp. Ground Black Pepper

3/4 +/- cup Extra Virgin Olive Oil

1. Bring 2 quarts of water (with 1 Tbl. Kosher Salt) to a rolling boil. Meanwhile set up an ice bath, by combining ice and water in a bowl. Add basil to boiling water, make sure to press under the water, cook 5 seconds. Color will turn bright green. Quickly remove from water and transfer immediately to ice water to stop cooking process.

2. After 2 minutes of cooling, remove basil from water, squeeze lightly to remove most of the excess water. Place basil on cutting board, cut roughly with knife. Transfer to blender.

3. Add all remaining ingredients except the oil. Blend the basil until semi-smooth, if necessary, use more water to facilitate blending. Be patient, do not add additional water if not necessary.

Beurre Blanc - White Butter Sauce

Any wine may be substituted for the white wine, red wine would produce a “Beurre Rouge”, red butter sauce. The vinegar can be varied as well. This is the basic recipe below, many additional ingredients can be added to the reduction, herbs, ginger, saffron, curry, pasilla chile, etc. Ingredients can also be added to the finished sauce, for instance, bell pepper puree, papaya puree, herbs (cilantro, basil, and more). Experiment and keep in mind all of the colors and flavors that can be attained by changing this basic recipe.

Yield : 2 cups

2 large Shallots - Minced

1 cup Dry White Wine

1 Tbl. Lemon Juice

½ cup Heavy Cream

¾ pound Cold Unsalted Butter - cut into small pieces.

As Needed Kosher salt and white pepper

1. In non-reactive saucepan, combine shallots, white wine, and lemon juice. Over medium heat, reduce until almost dry (2 Tbl. Liquid remaining).

2. Add the heavy cream and reduce until slightly thick.

3. Slowly add the butter, by whisking in a few pieces at a time. Make sure to keep the sauce warm by regulating how fast you are adding the butter.

4. Adjust seasoning with salt and pepper.

5. Keep warm until ready to use. Do not let the sauce boil, it will separate.

Note:

The cream in the recipe is used as a stabilizer for separation, cream is not traditional but is very common in recent years. You may refrigerate any leftover sauce, it will solidify when chilled. When making another beurre blanc, add the chilled sauce by substituting for some of the chilled butter.