DISH : : Soubise Sauce DATE OF TEST :

YIELD : 12 portion CATEGORY : /LDP-/2017

PORTION SIZE : : 1 quart VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

1 lb ( 500 g) Onions 1. Finely diced the onion
2 oz ( 60 g) Butter 2. Cooked slowly the diced onion in butter without
browning
1 qt ( 1L ) Bechamel sauce 3. Simmer with sauce for 15 minutes

Per serving :
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH : Bechamel sauce DATE OF TEST :

1
 YIELD : 4L CATEGORY : /LDP-/2017
PORTION SIZE : 400 CC VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

Roux Roux
250gr Clarified butter Melt fat, add flour and stir until thoroughly mixed
cool roux slightly
250gr Bread flour
Sauce : Sauce :
4L Milk 1. Gradually add the milk to the roux, beating constantly
1 Bay leaf, small 2. Bring the sauce to a boil, stirring constantly. Reduce
heat to a simmer
1 Small whole onion, peeled 3. Stick the bay leaf tp the onion with clove and add to
sauce. Simmer at least 15 minutes or, if possible 30
minutes or more. Stir occasionally while cooking
1 Whole clove 4. Adjust consistency with more hot milk if necessary
To taste Salt 5. Season very lightly with salt, nutmeg, and white pepper.
Spice flavours should not dominate
To taste Nutmeg 6. Strain the sauce through a china cap lined with
cheesecloth. Cover or spread melted butter on
surface to prevent skin formation. Keep hot in a bain-
marie, or cold water bath for use

To taste

Per serving : : 1 fl oz (29.57 ml)

Calories : 40kl Carbohydrates : 3 gr
Protein : 1g Fiber : 0 gr
Fat : : 1 fl oz (29.57 ml) Sodium : 30mg
Cholesterol : 10mg

2
 DISH :Veloute Sauce DATE OF TEST :
YIELD : 2L CATEGORY : /LDP-/2017
PORTION SIZE : 200 CC VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

125 ml Clarified butter 1. Heat the clarified butter in a heavy saucepot over low
heat. Add mirepoix and sweat the vegetables without
browning them
125 g White mirepoix, small dice 2. Add glour and make a blound roux. Cool roux slightly
125 g Flour 3. Gradually add the stock to the roux, beating constantly.
Bring to a boil, stirring constantly. Reduce heat to a
simmer
2,5 L White stock 4. Add the Sachet d’epices
Sachet d’epices : 5. Simmer the sauce very slowly for 1 hour. Stir
occasionally, and skim surface when necessary. Add more
syock if neede to adjust consistency
1 Bay leaf 6. If the veloute is to be used as is, season to taste with
salt and white pepper. But if it is to be used as an
ingredient in other preparations, do not season veloute
2 ml Dried thyme 7. Strain thorugh a china cap lined with cheesecloth. Cover
or spread melted butter on surface to prevent skin
formation. Keep hot in a bain-marie, or cool in a cold-
water bath for later use.
2 ml Peppercorns
3-4 Parsley stems
As needed Salt & white pepper

Per serving : : 1 fl oz (29.57 ml)

Calories :30 g Carbohydrates :3 gr
Protein :1 g Fiber : 0 gr
Fat : 2 g (53% cal) Sodium : 10 mg
Cholesterol : 5 mg

3
 DISH : White Wine Sauce DATE OF TEST :
YIELD :4L CATEGORY : /LDP-/2017
PORTION SIZE : 200 Cc VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

250 ml White wine (dry) 1. Reduce the wine by half in a saucepan
2L Fish veloute 2.Add the veloute and simmer untul reduced to desired
consistency
250 ml Heavy cream, hot 3. Slowly stir in the hot (or tempered) cream
60 g Butter, in pieces 4.Remove from heat and swirl in raw butter pieces
To taste Salt 5. Season to taste with salt, white pepper, and a few drops
of lemon juice
To taste White pepper 6. Strain through cheesecloth
To taste Lemon juice

Per serving : : 1 fl oz (29.57 ml)

Calories : 45 kl Carbohydrates : 1 gr
Protein :0g Fiber : 0 gr
Fat : 4 g (85% cal) Sodium : 30 mg
Cholesterol : 10 mg

4
 DISH : Allemande Sauce DATE OF TEST :
YIELD :2L CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

2L Veal veloute 1. Incorporating liaison
Liaison : 2. Place velouté in a saucepan and simmer a few minutes
over moderateheat until slightly reduced.
4 Egg yolks 3. Beat the egg yolks and cream together in a stainless-
steel bow
250 mL Heavy Cream 4. Temper the liaison by slowly beating in about one-third
of the hot sauce. Then slowly stir this mixture back into
the sauce in the pan
15 mL Lemon Juice 5. Reheat to just below simmering. Do not boil
To taste Salt 6. Add lemon juice, salt, and white pepper to taste. Strain
throughcheesecloth.
To taste White pepper

Per serving :
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

5
 DISH : Supreme sauce DATE OF TEST :
YIELD : 2L CATEGORY : /LDP-/2017
PORTION SIZE : 200 CC VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

2 qt (2L) Chicken veloute 1. Place veloute in a saucepan and simmer over
moderate heat until reduce by about one fourth.Stir
occasionally.
1pt (500 Ml) Heavy cream 2. Pour the cream into a stainless steel bowl and temper it
by slowly stirring in a little of the hot sauce.Stir this
mixture slowly back into the sauce in the pan and return
the sauce just to a simmer
2 oz (60g) Butter, in pieces 3. Swirl in raw butter pieces.Season to taste with salt,white
pepper,and a few drops of lemon juice.
To taste Salt 4. Strain through cheesecloth
To taste White pepper
To taste Lemon juice

Per serving :
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

6
 DISH : Musroom sauce DATE OF TEST :
YIELD : 1 porsion CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

50 gr Button mushroom, thinly sliced 1. Melt the butter
1 Garlic, chopped 2. then saute the onion and garlic until fragrant
1/2 Onion, chopped 3. And the mushrooms to the stir fry
150 ml Fresh milk 4.Stir until smooth and the mushrooms wilt
¼ tsp Salt 5.Add fresh milk and other spices to the stir fry
¼ sdt Thyme 6. Cook until the mushroom sauce thickens and serve
¼ sdt Black paper
¼ tsp Mushroom stock
1 sdm Unselted butter

Per serving :
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

7
 DISH : Natua sauce DATE OF TEST :
YIELD : 5 portion CATEGORY : /LDP-/2017
PORTION SIZE : 450 gr VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

500 ml Bechamel sauce 1. prepare tools and materials
125 ml Heavy Cream 2. add bechamel sauce
175 g Shrimp Butter 3. then add shrimp butter
4.Last add the hevy cream, then stir until smooth

Per serving :
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

8
 DISH : Cheddar Cheese Sauce DATE OF TEST :
YIELD : 6 portion CATEGORY : /LDP-/2017
PORTION SIZE : 720 gr VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

8 oz (250 gr) Cheddar Cheese Prepare cook materials

½ tsp (2gr) Dry Mustard cook bechamel sauce

2 tsp (10 gr) Worcestershire Sauce then add cheddar cheese and mustard

16 oz (500) Bechamel Sauce finally seasoning with salat and pepper and also worcisther
sauce

Per serving :
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

9
 DISH : Demi-Glace DATE OF TEST:9NN
YIELD : 4L CATEGORY : /LDP-/2017
PORTION SIZE: 400ml/cc VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

4 liters Brown sauce 1. Put the sauce and stock into the pan and let it boil until
reduced by half
4 liters Brown stock 2. strain through a chinois (fine porcelain lid) or ordinary
porcelain lid lined with cheesecloth. Cover to prevent skin
from forming. Or cool in a cold water bath to use later.

Per serving:
Calories : 25 Carbohydrates : 2 gr
Protein : 1g Fiber : 0 gr
Fat : 1,5g (53% cal) Sodium :20 mg
Cholesterol : 5mg

10
 DISH : Bordelaise DATE OF TEST :
YIELD : 1 liter CATEGORY : /LDP-/2017
PORTION SIZE : 100ml/cc VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

250ml Dry red wine 1. Collect the ingredients
60gr Chopped shallots 2. In a small saucepan, add red grapes, shallots, thyme
and bay leaves then heat over medium heat.
1ml Churned peppercorns 3. Bring the mixture to a boil and continue cooking until
the contents are reduced to half of their original volume
- Dried thyme 4. Add beef stock to the pan and bring to a boil again.
½ Bay leaf 5. Using 1 tablespoon, remove the foam that appears on
the surface of the sauce.
1L For the sake of the glaze 6. Continue cooking the bordelaise up to 50% more or
until it thickens enough to coat the back of a spoon or
known as a nappe consistency. In total the bordelaise
should have reduced by 75% of its original volume.
60gr Raw butter 7. Pour the sauce through a fine sieve.
8. Season the sauce with salt and pepper to taste.

Per serving:
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH : marchand de vin DATE OF TEST:

YIELD : 1L CATEGORY : /LDP-/2017
PORTION SIZE: 1L VOLUME : 000

11
 QUANTITY : INGREDIENTS: PROCEDURE:
200ml Red wine 1. preparation
2. in a heavy bottomed saucepan, combine the red wine
and shallots. Heat until the liquid boils, reduce the heat
60 gr Chopped shallot
slightly and continue cooking until the liquid is reduced by
¾
3. Add demi glace then reduce heat to a simmer and
1L For the sake of the glaze
reduce heat for 5 minutes
4. strain through a mesh sieve.

Per serving:
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH : robert sauce DATE OF TEST :

YIELD : 1L CATEGORY : /LDP-/2017
PORTION SIZE : 1L VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

125gr Chopped onion 1. preparation
250ml White wine 2. In a small bowl, combine the sugar and lemon juice,
then stir until the sugar dissolves

12
 1L For glace 3. In a heavy bottomed pan, melt the butter and cook the
onions over medium heat until soft and translucent. Don't
let it turn brown
10ml Dry mustard 5. Add demi glace then reduce heat to a simmer and
reduce heat for 10 minutes.
10ml Lemon juice 6. strain through a mesh sieve
7. Add mustard and lemon sugar mixture then mix well.

Per serving:
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH : charcutiere DATE OF TEST:

YIELD : 1L CATEGORY : /LDP-/2017
PORTION SIZE: 1L VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

1L For glace 1. preparation
½ onions 2. In a small bowl, combine the sugar and lemon juice then
stir until the sugar dissolves
2 tbsp Unsalted butter 3. in a heavy bottomed pan melt the butter and cook the
onions until soft and translucent
1 cup White wine 4. Add wine, heat until the liquid boils, reduce the heat
slightly and continue cooking until the liquid is reduced by

13
 2/3
2 tsp mustard 5. Add demiglace then reduce heat to simmer for 10
minutes
½ tsp sugar 6. Add mustard mixture and lemon sugar
1 tsp Lemon juice 7. garnish with chornichon
¼ Chornichon chop

Per serving:
Calories : 177 kl Carbohydrates : 11gr
Protein : 7gr Fiber :
Fat : Sodium :
Cholesterol :

DISH : chasseur DATE OF TEST :

YIELD :1L CATEGORY : /LDP-/2017
PORTION SIZE : 1 L VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

175 gr mushroom 1.prepration
60 gr Minced shallot 2. In a thick-bottomed pan, heat the butter over medium
heat until it foams. Add the mushrooms and shallots then
sauté until the mushrooms are soft and the shallots are
translucent, about five minutes.
60 gr butter 3.add wine, heat until the liquid boils then reduce the heat
slightly and continue cooking until the liquid is reduced by
about ¾
250 ml White wine 4.add demi glace and diced tomatoes, then reduce heat to
simmer for five minutes
1L For glace 5. Add chopped parsley and serve

14
 250 gr Diced tomatoes
10 ml Chopped parsley

Per serving :
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH : diable (deviled) DATE OF TEST :

YIELD :1L CATEGORY : /LDP-/2017
PORTION SIZE : 1 L VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

250 ml White wine 1.preparation
125 gr Chopped shallot 2. Melt the butter in a medium sized saucepan over
medium low heat. Add the shallots and saute for about 2-
3 minutes, add white wine, increase the heat until the
water boils then cook until reduced by 2/3
2 ml Crushed pepper corn 3. Add the dissolved demi glace then add salt and papper
1L For glace

15
Per serving:
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH : madeira DATE OF TEST:

YIELD : 1 L CATEGORY : /LDP-/2017
PORTION SIZE : 1 L VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

1L For glace 1. preparation
100 ml Madeira wines 2.In a saucepan with a thick bottom, bring the demi glace
to a boil and let it reduce for about 5 minutes
3.add madeira wine and serve

16
Per serving:
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

DISH :Piquante DATE OF TEST :

YIELD :1L CATEGORY : /LDP-/2017
PORTION SIZE : 1 L VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

125 gr Minced shallot 1.Preparation
125 ml Wine vinegar 2.In a small saucepan over medium heat, mix shallot white
wine and white vinegar then bring to a boil until the liquid
is reduced by ¾
125 ml White wine 3. Reduce the heat and add the dissolved demi glace.
Bring to a boil over low heat and cook for 10 minutes until
the sauce coats the back of a spoon.
1L For glace 4. Add salt and papper
60 gr Cappers
60 gr Sour pickles
15 ml Chopped parsley
2 ml Dried tarragon

Per serving:
Calories : Carbohydrates :
Protein : Fiber :

17
fat ; Sodium :
Cholesterol :

DISH : Mushrooms DATE OF TEST:

YIELD : 1L CATEGORY:
PORTION SIZE: 1L VOLUME:

QUANTITY : INGREDIENTS: PROCEDURE:

250 gr Sliced mushrooms 1. Preparation
30 gr Minced shallots 2.Cramelize the mushrooms, saute them with minced
shallots in oil and butter until they are nice and golden.
60 gr Butter until browned 3. Simmer for 2-3 minutes until reduced and slightly
thickened. This sauce will continue to thicken after being
removed from the pan and keep in mind this sauce is rich
in cream so you don't want to reduce it too much
1L Demiglace
60 ml Lemon juice

Per serving:
Calories : Carbohydrates :
Protein : Fiber :
Fat : Sodium :
Cholesterol :

18
 DISH : TOMATO SAUCE DATE OF TEST :
YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

125gr Salt Pork 1. Render the salt pork in a heavy saucepot, but do not
brown it.
250gr Onion,medium dice 2. Add the onion and carrots and sauté until slightly
softened, but do notbrown.
250gr Carrots,medium dice 3. Add the tomatoes and their juice, tomato purée, bones,
and sachet.
Bring to a boil, reduce heat, and simmer over very low
heat (see Note)11⁄2–2 hours, or until reduced to desired
consistency.
4L Tomatoes, canned or fresh, 4. Remove sachet and bones.
coarsely chopped
2L Tomato purée, canned
500g Ham bones or browned pork bones
2 cloves Garlic, crushed
1 Bay leaf
1 ml Dried thyme

Per serving :
Calories :20Carbohydrates : 3 gr
Protein :1gFiber : 1 gr
Fat :1gSodium : 120 mg
Cholesterol : 0 mg

19
 DISH : Sweet Chili Sauce DATE OF TEST :
YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

2 1/3cup water , divided 1.In a medium-sized saucepan, stir together 2 cups of the
water, the rice wine vinegar, sugar, salt, peppers, and
garlic; bring mixture to a boil. Boil 5 minutes.
2cup rice wine vinegar 2.While the sauce is boiling, whisk together the remaining
1/3 cup of water with the canning starch..
2cup granulated sugar 3.While stirring the sauce mixture vigorously, pour the
canning starch mixture into the pan; keep stirring and
bring the mixture back to a boil. Lower heat and simmer
for 1 minute
4tsp salt 3.While stirring the sauce mixture vigorously, pour the
canning starch mixture into the pan; keep stirring and
bring the mixture back to a boil. Lower heat and simmer
for 1 minute
4 fresh red jalapeño , red 5.Moisten a paper towel with some vinegar and wipe the
Fresno, or red serrano peppers, rims of the jars clean. Place lids on the jars and fasten
stems removed, minced appropriately.
6 cloves garlic , peeled and minced 6.If using right away, allow to cool completely and enjoy.
Or store in the fridge for up to 3 weeks.
1/4 + 2tsp Clear Jel canning starch (see note
below)

Per serving :
Calories : 75 Carbohydrates : 18gr
Protein : 1gr Fiber : 1gr
Fat : 1gr Sodium : 388mg
Cholesterol : 0mg

20
 DISH : Peppery peach Sauce DATE OF TEST :
YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

fresh peaches or three 16-ounce 1. Wash fresh peaches, if using. Peel and gut the peaches.
4 package frozen unsweetened Place some fresh or frozen peaches in a food processor or
peach slices blender. Cover and process or blend until peaches are very
finely chopped. pick peaches into a 6-quart saucepan.
Repeat with remaining peaches. (You should have 5 cups
of mashed peaches.)
2 cup Sugar 2. Add sugar, nectar, vinegar, lemon juice, chili, salt and
garlic to a saucepan. Bring to a boil; reduce heat. Simmer,
uncovered, for 15 to 20 minutes or until desired
consistency, stirring occasionally. Remove from heat. Add
raspberries.
15.5 ounce can peach or apricot nectar 3. Spoon hot sauce into hot, clean half-pint canning jars,
leaving 1/4 inch of space.** Eliminate air bubbles and
clean rims of jars; adjust the lid. Process the filled jars in
the boiling water canner for 15 minutes (start counting the
time when the water returns to a boil). Remove jars from
canner; cool on the shelf.
1/4 cup cider vinegar
1 tsp lemon juice
1 fresh hot red chile pepper or
habanero chile pepper, seeded and
very finely chopped (about 1
tablespoon)*
1/2 tsp Salt
2 cloves garlic, minced
1 1/2 cup fresh raspberries

Per serving :
Calories : 147 Carbohydrates : 24 gr
Protein : 3gr Fiber :13gr
Fat : 5gr Sodium : 124 mg
Cholesterol : 18m

21
 DISH : Tomato Raisin Cutnely DATE OF TEST :
YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

1,2kg Tomatoes, fresh 1. Blanch the tomatoes in boiling water for 10 seconds to
loosen skins.
Peel and trim.
60g Garlic, coarsely chopped 2. Cut tomatoes into quarters.
30g Fresh ginger root, peeled, 3. Combine the garlic, ginger, and first quantity of vinegar
coarsely chopped in a blender and blend until smooth.
120g Red wine vinegar 4. Combine tomatoes, garlic mixture, second quantity of
vinegar, sugar,
and salt in a stainless-steel saucepan.
180g Red wine vinegar 5. Bring the mixture to a boil, stirring to dissolve the sugar.
240g Sugar 6. Cook at a slow simmer, stirring occasionally, until the
mixture becomes thick. There should be about 11⁄2 pints
(750 mL).
5ml Salt 7. Add the chiles and raisins. Simmer another 5–10
minutes. Removefrom heat and cool.
30ml Chopped hot green chiles 8. Taste and add more salt if necessary.
45g Golden raisins

Per serving :
Calories : 70Carbohydrates :17 gr
Protein : 1gFiber : 1 gr
Fat : 0gSodium : 125 mg
Cholesterol : 0mg

DISH : Besari Sweet And sour Sauce DATE OF TEST :

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

22
 1cup canned pineapple juice , see 1.Placealloftheingredientsexceptforthecornstarchslurry,inasmallsauce
note pan and bring to a boil. Stir in the cornstarch slurry and simmer for
another minute until thickened, stirring constantly. If using red food
coloring, stir it in.
3/4cup packed light brown sugar 2.Letthesaucecoolcompletelyandstoreinanairtightcontainerinthe
refrigerator for 2-3 weeks.
1/3cup rice vinegar , found in the
Asian or general vinegar
section of any grocery store, or
you can substitute apple cider
vinegar
3 tsp Ketchup
2tbs soy sauce or tamari (GF)

Per serving :
Calories : 52 Carbohydrates : 12 gr
Protein : 3 gr Fiber : 1 gr
Fat : 0 gr Sodium : 154 mg
Cholesterol : 0 mg

DISH : Chili Garlic Sauce DATE OF TEST :

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

50g bird’s eye chili, Thai chiles, or siling 1.Chop off the top ends and stem of the chiles. I use a pair
labuyo , around 28 to 30 pieces of scissors for these and only hold the body of the chiles.
Place the chilies and garlic cloves in a food processor.
Process until finely minced.
12 cloves garlic peeled (or moe if you 2.Heat a medium saucepan over low to medium heat. Add

23
 want more garlic!) in the neutral oil. When the oil is hot, add in the salt,
sugar, and five spice powder. Add in the rest of the herbs
and spices, if using.
3,4 cup neutral oil like canola, 3.Carefully add in the garlic and chiles. If these
sunflower, avocado, etc. immediately sizzle in the hot oil, lower the heat to preven
these from quickly burning.
Leave everything to cook over medium low heat. Keep
stirring to make sure the sugar dissolves and the chiles and
garlic don't burn. Stir the mixture every 1 to 2 minutes.
1/2tsp salt 4.Continue to cook the chiles and garlic until they have
turned in a much darker share of red and garlic is lightly
brown, around 10 to 15 minutes. Be careful not to cook it
over too high heat since the garlic can quickly burn.
If you'd like crispy garlic, you can cook the garlic and chiles
a bit longer until these turn crisp but keep an eye out since
they can quickly burn.
1tsp sugar 5.Turn off the heat and then leave the sauce to cool
completely before storing in a jar.
1/4tsp chinese five spice powder
1-2 pieces dried bay leaf
1 dried star anise optional but highly
recommended
1 tsp Szechuan peppercorns optional but
highly recommended

Per serving :
Calories : 156 Carbohydrates : 17gr
Protein : 3gr Fiber : 1gr
Fat : 168g Sodium : 1169mg
Cholesterol : 0mg

DISH : Ancho sauce: DATE OF TEST :

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

8 Dried ancho chiles 1. Toast the chiles lightly in a dry skillet until softened.
Split open. Remove and discard seeds and core
60g Onion, chopped 2. Soak chiles about 30 minutes in enough hot water to
cover. Drain.
3 Garlic cloves, chopped 3. Combine chiles, onion, garlic, cumin, oregano, and
water or stock in ablender. Blend to a smooth purée.
5ml Ground cumin 4. Heat the oil in a saucepan and add the chile purée.
Simmer 2–3minutes.

24
 2ml Dried oregano 5. Season to taste with salt.
500ml Water or chicken stock
30ml Oil
to taste Salt

Per serving :
Calories :30 Carbohydrates : 3 gr
Protein :1g Fiber : 1 gr
Fat :1,5g Sodium : 5 mg
Cholesterol :0 mg

DISH : Cucumbu Raita DATE OF TEST :

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

2 ml Cumin seed 1. In a small, dry skillet over moderate heat, toast the
cumin seeds until aromatic and a slightly darker shade of
brown. Remove from the heatand grind in a spice grinder.
250g Cucumber 2. Peel and grate the cucumbers coarsely.
500ml Plain yogurt 3. Place the yogurt in a bowl and whip until smooth.
5ml Salt 4. Add the ground cumin, grated cucumber, salt, pepper,
and cayenne. Mix well.
1 ml Black pepper
1-2ml Cayenne

25
Per serving :
Calories : 15 Carbohydrates : 1 gr
Protein : 1g Fiber : 0 gr
Fat : 1g Sodium : 105mg
Cholesterol : 0mg

DISH : DATE OF TEST :

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

2 Garlic cloves, chopped 1. Pound the garlic, chiles, and sugar in a mortar to make a
paste.
2-4 Fresh Thai chiles, seeded 2. Place the garlic paste in a bowl and mix in the lime juice,
and chopped stirring until. the sugar is dissolved.
45ml Sugar 3. Add the remaining ingredients and mix well.
125ml Lime juice
125ml Nuoc nam (Vietnamese fish sauce)
or nam pla (Thai fish sauce)
125ml Water
30g Carrot, cut fine julienne

26
Per serving :
Calories :20 Carbohydrates : 4 gr
Protein :1gr Fiber : 0 gr
Fat :0gr Sodium : 740mg
Cholesterol :0mg

DISH : Thousand Island Dressing DATE OF TEST :

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

500 ml Chili sauce 1. Preparation.
60 gr Minced onions 2. Prepare a small bowl and spoon to stir the
ingredients.
125g Finely chopped green bell 3. Then prepare Minced onion, Finely chopped green
pepper bell pepper, Chopped drained pimiento and chopped
hard egg.
125 gr Chopped drained pimiento 4. After that, prepare mayonnaise in a container, mix
it with chili sauce and other ingredients.
3 Chopped hard eggs 5. Stir until all ingredients are mixed well.
6. Taste test and adjust to your preferences according
to taste.
7. After reaching the desired consistency and taste,
Thousand Island dressing is ready to use.

27
Per serving:
Calories : 370 gr Carbohydrates : 15 gr
Protein : 1.1 g Fiber : 0.8 gr
Fat : 35 g Sodium : 863 mg
Cholesterol : 26 mg

DISH: Mayonnaise DATE OF TEST:

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE: VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE: by Unknown Author is licensed

under
8 Egg yolk 1. Put the egg yolks into the mixer bowl and beat
until well mixed.
30ml Vinegar 2. Add 2 tablespoons (30ml) vinegar and shake well.
10mml Salt 3. Mix the dry ingredients and add to the bowl.
Pinch Cayenne 4. Turn the mixer to high speed. Very slowly add the
oil little by little. When the emulsion forms, you can
add the oil a little faster.
1.7L Salad oil 5. If the mayonnaise is thick, dilute it with a little
mayonnaise to the second amount of vinegar.
60 ml Vinegar 6. Add the remaining oil little by little, alternating with
the vinegar. (if the emulsion is damaged, see step ten
of the basic procedure to repair it)
50-60 ml Lemon juice 7. Adjust the bitterness and thickness by adding a
little lemon juice

er serving :
Calories : 220 gr Carbohydrates : 0 gr
Protein :0g Fiber : 0 gr
Fat : 25g (100% cal) Sodium :75mg
Cholesterol : 25 mg

28
by Unknown Author is licensed under
 DISH : Louis Dressing DATE OF TEST :
YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

500 ml Chili sauce 1. 1. Prepare a small bowl and spoon to stir the
ingredients.
60 gr Minced onions 2. 2. Then prepare the minced onion, finely chopped
green bell pepper, chopped drained pimiento.
125g Finely chopped green bell 3. 3. After that, mix the heavy cream with mayonnaise
pepper then add the other ingredients.
125 gr Chopped drained pimiento 4. 4. Stir until evenly mixed, improve the taste then
store in an airtight container.
500 ml Heavy cream

Per serving:
Calories :70-80 cal Carbohydrates : 2-3gr
Protein :0-1 g Fiber : gr
Fat :7-8 g Sodium : mg
Cholesterol : mg

DISH : Rusian Dressing DATE OF TEST : by Unknown Author is licensed under

YIELD : CATEGORY : /LDP-/2017
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

500 ml Chili sauce or ketchup 1. Prepare a small bowl and spoon to stir the

29
 ingredients.
125 ml Drained horseradish 2. Mix mayonnaise with other ingredients. Stir until
evenly mixed.
60 g Minced onions 3. Taste test and add salt if necessary. Adjust to taste.
500 ml Lumpish or whitefish caviar 4. If not used immediately, store in an airtight
(optional ingredient) container in the refrigerator.

Per serving:
Calories : 5 gr Carbohydrates : 1 gr
Protein :0 g Fiber : 0,7gr
Fat :6 g Sodium :1.133 mg
Cholesterol : 0 mg

DISH : Chantilly Dressing DATE OF TEST :

YIELD : CATEGORY : /LDP-/2023
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

500 ml Heavy cream 1. Preparation.
125 ml 2. Prepare a small bowl and spoon to stir the
ingredients.
60 g Minced onions 3. Mix mayonnaise with other ingredients. Stir until
evenly mixed.
500 ml Lumpish or whitefish caviar 4. Taste test and add salt if necessary.
(optional ingredient)
5. If not used immediately, store in an airtight

30
 container in the refrigerator.

Per serving:
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

DISH :Blue Cheese Dressing DATE OF TEST:

YIELD : 2 Qt (2 L) CATEGORY : /LDP-/20 23
PORTION SIZE: VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

125 ml White vinegar 1. 1. Preparation.
10 ml Worcestershire sauce 2. 2. Prepare a small bowl and spoon to stir the
ingredients.
500 gr Crumbled blue cheese 3. 3. Beat Worcester sauce, mayonnaise and heavy
cream.
250-500 ml Heavy cream 4. 4. Add blue cheese, stir until evenly mixed
A few drops of hot red papper 5. 5. Chill in the refrigerator, blue cheese is ready to use
sauce

31
Per serving:
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

DISH: Ranch Dressing DATE OF TEST:

YIELD : 2 Qt (2 L) CATEGORY : /LDP-/20 23
PORTION SIZE: VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

1.5L Sour cream 1. 1. Preparation.
1.25 L Buttermilk 2. 2. Prepare a small bowl and spoon to stir the
ingredients.
250 ml Wine vinegar 3. 3. Squeeze the lemon into the container containing
the milk, stir and let sit for 10 minutes, until the
texture thickens.
175 ml Lemon juice 4. 4. Meanwhile, mix the mayo and sour cream together
then set aside.
175 ml Worcestershire sauce 5. 5. Cut all the ingredients then add them to the mayo
sour cream mixture, then add the butter milk
(strained) to the sauce.
90 ml Chopped parsley 6. 6. Adjust the taste and the dressing is ready to be
enjoyed.
60 ml Chopped chives
6 crushed Garlic cloves
4 Chopped scallions
60 ml Prepare mustard

32
 15 ml Celery seeds

Per serving:
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

DISH :Aioli II DATE OF TEST :

YIELD : 2 Qt (2 L) CATEGORY : /LDP-/2023
PORTION SIZE : VOLUME : 000

QUANTITY : INGREDIENTS : PROCEDURE :

60-125 gr Garlic with salt 1.Preparation.
Egg yolk 2. Prepare a small bowl and spoon to 3. stir the
ingredients.
3. Mix mayonnaise with other ingredients. Stir until
evenly mixed.
4. Taste test and add salt if necessary.
5. If not used immediately, store in an airtight
container in the refrigerator.

33
Per serving:
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

DISH : Tartar Sauce DATE OF TEST:

YIELD : CATEGORY : /LDP-/20 23
PORTION SIZE: VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

2L Mayonnaise 1. Preparation.
120 ml Pickle sauce (pickle relish) 2. In a large container, mix mayonnaise, pickle sauce,
finely chopped onion, lemon juice, mustard and sour
cream.
100gr Onion 3. Stir all the ingredients well until evenly mixed.
60 ml Lemon juice 4. Taste test and adjust to your preferences.
4 tablespoons Mustard 5. Add salt and pepper to taste.

4 Tablespoons Sour cream 6. After reaching the desired consistency and taste,
Tartar sauce is ready to use.
Enough Salt and pepper

Per serving:
Calories : Carbohydrates : gr
Protein : Fiber : gr

34
Fat : Sodium : mg
Cholesterol :

DISH : COCKTAIL SAUCE DATE OF TEST:

YIELD : CATEGORY : /LDP-/20 23
PORTION SIZE: VOLUME : 000

QUANTITY : INGREDIENTS: PROCEDURE:

2L Mayonnaise 1. Preparation.
½L Tomato sauce 2. In a large container, combine mayonnaise,
ketchup, chili sauce, Worcestershire sauce,
horseradish sauce, white vinegar, corn syrup or sugar,
water, salt and black pepper.
½L Chili sauce 3. Stir all the ingredients well until mixed well.
¼L Worcestershire sauce 4. Taste test and adjust to your preferences. If
necessary, add salt to taste.
¼L Hoseradish sauce 5. After reaching the desired consistency and taste,
your cocktail sauce is ready to use.
¼L Corn syrup (or sugar)
¼L Water
2 tablespoons Salt
1 tablespoon Black pepper

Per serving:
Calories : Carbohydrates : gr
Protein : Fiber : gr
Fat : Sodium : mg
Cholesterol :

35
36