• 6 oz. Maker’s Mark Bourbon • 4 oz. The Perfect Purée Green Apple Puree, thawed • 12 oz. Demi-glace • 1 oz. roasted garlic, pureed • Salt, to taste Method: 1. In a sauce pot reduce the Marker’s Mark Bourbon to two ounces. 2. Add in the...
• 1 cup The Perfect Purée Green Apple Puree, thawed • 4 oz. white wine • 4 oz. white wine vinegar • 3 shallots, minced • 5 sprigs tarragon • 7 oz. cold butter Method: 1. Heat white wine, wine vinegar, shallots and tarragon in saucepan. 2....
Ingredients for Ginger Thai Sauce: 8 oz. The Perfect Purée Sweet Ginger, thawed 4 oz. rice wine vinegar 4 oz. soy sauce ¼ cup chopped mild green chiles ¼ cup dried red chiles, rehydrated, seeded, and minced 1 small tomato, diced 1 tsp. Chinese five-spice powder Method...
Ingredients for Ginger Chutney: 1 tbsp. The Perfect Purée Orange Zest, thawed 3 tbsp. The Perfect Purée Sweet Ginger, thawed 2 cups diced peeled peaches, plums, or mango ½ cup chopped red onion ½ cup cup raisins ⅓ cup packed brown sugar 2 oz. orange juice 2 tbsp....
