Sauces/Dressings/Etc.

Question 1

Truffle Aioli

Answer 1

Mix of Duke’s mayonnaise, sour cream, white truffle oil, black truffle morsels, salt and pepper

Question 2

Ranch Dressing

Answer 2

Mix of mayonnaise, sour cream, buttermilk, apple cider vinegar, onion, garlic, parsley, tarragon, thyme, Worcestershire, and Tabasco

Question 3

Cocktail Sauce

Answer 3

Heinz chili sauce, Heinz ketchup, horseradish, lemon, Tabasco, and Worcestershire sauce puréed together

Question 4

Mignonette

Answer 4

Small diced shallots, black pepper, tarragon vinegar, and red wine vinegar mixed together.

Question 5

Caesar Dressing

Answer 5

OIl, egg yolk, brown anchovies, red wine vinegar, lemon juice, Dijon, garlic, Worcestershire, Tabasco, Parmesan

Question 6

Soy Vinaigrette

Answer 6

Soy sauce, mirin, rice wine vinaigrette, ginger, garlic

Question 7

Red Pepper Tomato Coulis

Answer 7

Onion, garlic, tomatoes, red bell pepper, olive oil, oregano, and salt/pepper

Question 8

Tzatziki

Answer 8

Yogurt, cucumber, lemon, evoo, garlic, mint, dill, and salt/pepper

Question 9

Curry Sauce

Answer 9

Bloomed yellow curry, milk, vegetable stock

Question 10

Romesco

Answer 10

Toasted bread, toasted almonds, olive oil, roasted red peppers, roasted garlic, roasted tomatoes, sherry vinegar

Question 11

Chili Crisp

Answer 11

Soybean-based oil flavored with aromatics, chilis, and Szechuan peppercorns

Question 12

Mornay

Answer 12

Cheese variation of béchamel sauce, one of the five French mother sauces. Mornay features a base of flour, milk, egg, and butter, kept warm enough to melt a mix of freshly grated Parmesan and Gruyère (or cheddar) producing a thick, velvety cheese sauce.

Question 13

Henry Bain

Answer 13

Created by an actual guy named Henry Bain, who was head waiter at the Pendennis Club in Louisville, KY in the late 1800s/early 1900s. A mixture of mango chutney, chili sauce, ketchup, A1 steak sauce, Worcestershire, and Tabasco.

Question 14

Demi-Glacé

Answer 14

A classic French sauce that is made by reducing beef stock over low heat until the gelatin in the stock yields a thickened, intensely beef-flavored sauce. Mounted with a bit of butter to finish.

Question 15

Bearnaise

Answer 15

Essentially a Hollandaise with tarragon. Egg yolks are emulsified with melted butter, lemon juice, and Tabasco until thickened into a creamy sauce. A tarragon reduction is folded in, and the sauce is seasoned to taste.

Allergy: egg, dairy

Question 16

Peppercorn Sauce

Answer 16

Beef is rendered in a pan to extract any fat. Shallot and garlic are then sautéed in the rendered fat before aromatic herbs (thyme and rosemary) are added. The pan is deglazed with brandy and reduced before cream is added and then the sauce is reduced again. Finished by adding Demi glacé and coarse ground black peppercorns, then salt to taste

Allergy: alliums (garlic, onion), dairy

Question 17

Worcestershire Sauce

Answer 17

Housemade with white vinegar infused with cinnamon, black peppercorns, cloves, allspice, garlic, ginger which is added to blackstrap molasses, brown sugar, fish sauce, and kosher salt.

Question 18

Maitre d’Hotel Butter

Answer 18

A simple compound butter of shallot, garlic, parsley, and salt/pepper

Allergy: dairy, alliums (garlic, onion)

Question 19

Red Wine Porcini Butter

Answer 19

Compound butter which includes shallot, parsley, minced and sautéed porcini mushrooms, reduced red wine, and salt/pepper

Allergy: dairy, alliums, mushroom

Question 20

Bone Marrow Butter

Answer 20

Compound butter that includes roasted bone marrow, shallot and garlic sautéed in the rendered marrow fat, red pepper flake, smoked paprika, green onion, lemon zest and juice, parsley, and salt/pepper

Allergy: dairy, alliums (garlic, onion)

Question 21

Broiled 8 oz Lobster Tail

Answer 21

We thaw frozen lobster tail and then open the tail so that the flesh inside is laying on top of the shell. The lobster is seasoned with Cajun spice and then cooked in the oven. Served with drawn butter.

Allergy: shellfish, dairy

Question 22

Oscar

Answer 22

Three of four sprigs of grilled asparagus are placed beneath the steak, and lump crab meat is cooked gently with butter and placed atop the steak. A boat of bearnaise is placed on the side of the plate.

Question 23

Rogue Creamery Smokey Bleu Cheese

Answer 23

2 ounces of Rogue Creamery Smokey Bleu cheese are placed atop the steak. Rogue Creamery is an Oregon-based cheesemaker that’s been in business 90 years. Their Smokey Bleu cheese is cold-smoked over locally-grown hazelnut shells, lending it a distinctly sweet Smokey flavor.

Allergy: dairy

Question 24

Grilled Shrimp

Answer 24

3 each peeled and deveined U-15 shrimp are seasoned, grilled until cooked through, and placed atop the steak.

Allergy: shellfish

Question 25

3 oz Lump Crab Meat

Answer 25

Cooked gently over low heat with butter, then placed atop the steak.

Allergy: shellfish