Sauces

Question 1

Melted Maytag blue cheese, cream,
Worcestershire,
Tabasco

Answer 1

Blue Cheese
(Expo)

Question 2

Sautéed mushrooms deglaze with brandy finished with rich stock and a touch of cream

Answer 2

Brandied mushroom Sauce
(Expo)

Question 3

Traditional horseradish cream sauce with Dijon, lemon juice,
salt,
white pepper

Answer 3

Horseradish Cream
(Expo)

Question 4

Charred red onion, cooked in butter and garlic deglazed with Worcestershire and reduce with chicken stock

Answer 4

Charred onion Worcestershire
(Expo)

Question 5

Emulsified, clarified butter, and egg yolk, enhance with flavors from a reduction of white wine
vinegar,
shallots,
peppercorns, and tarragon

Answer 5

Béarnaise
(Expo)

Question 6

A Red wine and veal stock reduction, enriched with aromatic flavors of vegetables and herbs

Answer 6

Red wine demi
(Expo)

Question 7

Mint,
cilantro,
parsley,
lemon zest,
Roma tomatoes,
Fresno chili,
olive oil

Answer 7

Chimichurri
(Expo)