[wpurp-searchable-recipe]Béarnaise Sauce 01 - One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to my favorite, Tarragon...
[wpurp-searchable-recipe]Maître d'hôtel Butter 01 - A French classic that is a wonderful finish to so many dishes, especially meats and fish. - Butter, unsalted (Softened), Lemon Juice, Parsley, Fresh, chopped, Dijon Mustard, Paprika, Cayanne Pepper, ground, Sea Salt, Pepper, Black, Ground, Beat the butter, lemon...
[wpurp-searchable-recipe]Garlic Compound Butter 01 - This is a Utility Compound Butter I used in restaurants for richer dishes that leaned Italian, and for bolder French dishes as well. A little more than just Garlic Butter, this can be used in a variety of things....
[wpurp-searchable-recipe]Hummus (Baby Watson's) - This is the Bulk Hummus recipe I developed for Baby Watson's stores. It was also my first attempt at making Hummus from scratch, and the local hummus Connoisseurs in Cambridge loved it, so I guess I did OK. This...
[wpurp-searchable-recipe]Guacamole Mix (Baby Watson's) - This was probably the coolest thing I accomplished at Baby Watson's. When I first got there, each of the 5 locations prepared a fresh batch of Guacamole about once a day, and besides the product being different between stores,...
[wpurp-searchable-recipe]Baba Ghannuj (Baby Watson's) - This is the Baba Ghannuj recipe that I developed for Baby Watson's outlets in the Boston area. This is a bulk recipe, but scales down, in concept at least, quite nicely. This is a great dip, or appetizer,...
[wpurp-searchable-recipe]Tuna Salad 01 - This is the Tuna Salad recipe that I use at home. It has a lot of little ingredients, but lots of big taste and very versatile. Mostly I use this for Tuna Melt, Big Salads with Tuna, Tuna Stuffed...
[wpurp-searchable-recipe]Sour Cream Horseradish Sauce 01 - I love this on all kinds of things...
[wpurp-searchable-recipe]Clam Broth 02 - This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batches of steamed...