Sauces - 19 / 19
Vieiras A La Gallega
- 5 green olives stuffed
- 4 sea scallops
- 240 ml whipping cream
- 5 ml olive oil
- 5 ml dijon-style mustard
- 3 gr garlic (minced)
- 3 gr capers
- 3 gr butter (unsalted)
- 3 gr seasoned bread crumbs (fresh)
Warm Cucumber/red Onion Relish With Mint
- 1 onion (red)
- 75 ml olive oil
- 30 ml wine vinegar (red)
- 2 gr mint (chopped fresh)
- 2 slices cucumbers
Whipped Cream Frosting With Raspberry Sauce
- 475 ml whipping cream (heavy)
- 300 gr raspberries in syrup (frozen)
- 75 gr powdered sugar
- 9 gr vanilla
- 8 gr cornstarch
White Or Veal Stock
- 10 peppercorns (whole)
- 3 carrots
- 3 leeks
- 2 onions
- 1 stalk celery
- 2,400 ml water (cold)
- 1,300 gr veal bones
Williams Alfredo
- 5 turns pepper
- 1 garlic
- 120 gr asiago cheese
- 80 gr real parmesan cheese (grated)
- 55 gr butter
Wilson Family Sauce For English Plum Pudding
- 1 lemon
- 1 marshmallows
- 450 gr brown sugar (light)
- 32 gr cornstarch
- 28 gr butter
- 9 gr vanilla
- 6 gr favorite flavoring
Wine Sauce For Keftedes
- 1 bay leaf
- 475 ml dry wine (red)
- 240 ml tomato sauce
- 1 gr oregano (dried)
Worcestershire Sauce
- 2 of garlic (cloves crushed)
- 1 onion (chopped)
- 1 anchovy (crushed)
- 1/2 cardamon pods
- 1/2 molassoes
- 475 ml vinegar
- 120 ml water
- 120 ml dark soy sauce
- 45 ml mustard seeds (yellow)
- 26 gr salt