Wednesday, October 30, 2013

Saucier Class

As a part of Saucier, we make salad dressings.  Yes, I know that they are not a traditional part of the duties of the Saucier makes sense to do them here in addition to a couple of other classes.
Last night the class produced a stacked salad that was plated with green goddess dressing.
Here is the plate and the recipe for the dressing.
I hope you enjoy.

Green Goddess Dressing
Yield: 2 qt

1 oz                 Parsley, flat leaf
2 oz                 Chives, chopped
2 Tbsp             Tarragon, fresh chopped
1 oz                 Rice wine vinegar
1 oz                 Lemon juice
1 pint               Mayonnaise
12 oz               Sour cream
1 Tbsp             Garlic puree
1 oz                 Anchovy fillet, pureed
                        Salt, to taste
                        Pepper, white, to taste
                        Worcestershire sauce, to taste

Rinse and chop parsley, but don’t dry.
Puree all fresh herbs in a blender with vinegar and a little water, if necessary.
Blend until smooth.
Combine herb puree with remaining ingredients.
Season to taste.

Until next time.
Happy Cooking and Eating
Chef Leslie Bartosh
Bon Appetit Ya'll

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