Ten recipes from Volume 1, in full

Conserva Vinaigrette

SUB-VIN-001 · VINAIGRETTES & DRESSINGS

Also known as: Warm Shallot Vinaigrette

Yield

1 quart (32 fl oz)

Yield basis

Stated in source formulation

Portion

1 fl oz · 32 portions

Allergens

No major U.S. allergens. Contains mustard (declarable in EU/Canada).

Station

Garde manger

Shelf life

Confirm at first production

Ingredients

Method

1. Sweat shaved shallots in a sauce pot until translucent.
2. Add brown sugar, sherry vinegar, and Dijon. Reduce by one quarter of the starting volume (to 75% remaining).
3. Blend on high until smooth.
4. Stream in conserva oil to emulsify.
5. Strain through a chinois.
6. Season with salt, pepper, and minced shallot.
7. Cool in an ice bath to 41°F or below per SOP-FS-001 §7.2.

Source file contained this formulation twice, under two names. Consolidated here; the former name is retained as an alias.

Buttermilk Chive Dressing

SUB-VIN-005 · VINAIGRETTES & DRESSINGS

Yield

50 fl oz (1 qt 1 pt 2 fl oz)

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

1 fl oz · 50 portions

Allergens

MILK, EGGS. Contains mustard (declarable in EU/Canada).

Station

Garde manger

Shelf life

Confirm — buttermilk-based; date-mark on production

Ingredients

Method

1. Mince the garlic to a fine paste.
2. Combine all ingredients except the chive garnish in a blender.
3. Season to taste and cool to 41°F or below.

Dijonaisse

SUB-EMU-004 · COLD EMULSIONS & AÏOLI

Yield

30 fl oz (approx. 1 qt)

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

1 fl oz · 30 portions

Allergens

EGGS, FISH (anchovy in Worcestershire). Contains mustard.

Station

Garde manger

Shelf life

Confirm at first production

Ingredients

Method

1. Combine all ingredients and mix well.
2. Season with salt.
3. Hold at 41°F or below.

Worcestershire sauce contains anchovy. This is a fish allergen and is frequently missed.

Hollandaise — Siphon Method

SUB-WRM-002 · WARM EMULSIONS & BUTTER SAUCES

Yield

318 g (approx. 11 fl oz)

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

1 oz · approx. 11 portions

Allergens

MILK, EGGS.

Station

Sauté / sauce

Shelf life

Hold at 140°F for service; discard at end of service

Ingredients

Method

1. Combine all ingredients in a vacuum bag.
2. Cook in a 75°C (167°F) water bath for 30 minutes.
3. Remove from the bag and transfer to the siphon canister. Charge with N₂O.
4. Shake well and hold at 63°C (145°F) for service.

Vacuum-sealed cooking. See SOP-ROP-001 before use; a validated process may be required.

Chicken Stock

SUB-STK-001 · STOCKS & JUS

Yield

Confirm at first production

Yield basis

Must be measured at first production

Portion

Confirm

Allergens

No major U.S. allergens. Confirm vegetable base product for soy and wheat.

Station

Prep

Shelf life

Confirm at first production

Ingredients

Method

1. Combine. Place the chicken bones, vegetables, herbs, and peppercorns into a large stockpot and pour in the cold water.
2. Simmer. Bring to medium-high heat until the water reaches a low, gentle bubble. Do not let it roll into a heavy boil, which makes the stock cloudy.
3. Skim. Use a large spoon to scoop away any foam or grey film that rises to the top during the first 20 minutes.
4. Cook. Reduce the heat to low, leave the pot uncovered or partially covered, and simmer very slowly for 3 hours.
5. Season. Add the vegetable base at the end of the simmer, immediately before removing from the heat, and stir to dissolve fully.
6. Strain. Remove from the heat and pour the liquid through a fine-mesh sieve into a clean bowl or pot, discarding the solids.
7. Cool and store. Refrigerate overnight, then scrape off and discard the hardened fat layer before using or freezing. Cooling must meet SOP-FS-001 §7.2 — at this batch size, use an ice bath or blast chiller rather than counter cooling.

Method confirmed by the originating chef. Yield still requires measurement — the stock simmers uncovered for 3 hours, so evaporation loss is real but unquantified. Measure the strained volume at first production and record it here.

Chestnut Purée

SUB-PUR-003 · PURÉES & SOUBISE

Yield

Approx. 2.2 kg

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

2 oz · approx. 38 portions

Allergens

MILK, TREE NUTS (chestnut).

Station

Prep / pastry

Shelf life

Confirm at first production

Ingredients

Method

1. Place chestnuts and half and half in a heavy-bottomed pot. Warm slowly to minimise evaporation, until the chestnuts are soft and the dairy is simmering.
2. Process with a hand blender until fairly smooth.
3. Purée on high in batches to achieve a vortex, several minutes per batch.
4. Pass through a chinois and chill to 41°F or below.

Chestnut is classified as a tree nut for U.S. allergen labelling purposes.

Crème Fraîche

SUB-DRY-001 · CULTURED DAIRY & COMPOUND BUTTERS

Yield

Approx. 4½ quarts

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

1 oz

Allergens

MILK.

Station

Prep

Shelf life

Confirm — cultured product; date-mark on production

Ingredients

Method

1. Combine heavy cream and yogurt in a freshly sanitised container, using a freshly sanitised immersion blender or whisk.
2. Lid and label with the production date.
3. Hold in a warm area, 80–120°F, for 24–36 hours.
4. Cool with the lid off in an ice bath, then in the cooler.
5. Once fully cooled the product may be used directly or churned to butter (SUB-DRY-002).

This is a controlled fermentation. See SOP-FERM-001 §5.0 for monitoring and rejection criteria.

Brisket Rub

SUB-SPC-002 · SPICE BLENDS & RUBS

Yield

474 g (approx. 1 lb)

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

By recipe

Allergens

No major U.S. allergens.

Station

Prep / dry storage

Shelf life

Confirm — ground spice; date-mark on production

Ingredients

Method

1. Combine all ingredients and mix thoroughly until uniform in colour.
2. Store in a sealed, labelled container away from light and heat.

Tapenade

SUB-CND-002 · CRUMBS, CONDIMENTS & PRESERVES

Yield

Approx. 1 quart

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

1 oz · approx. 32 portions

Allergens

No major U.S. allergens. Contains squid ink (mollusc — commonly declared).

Station

Garde manger

Shelf life

Confirm at first production

Ingredients

Method

1. Combine all ingredients in the blender.
2. Blend until hot and smooth.
3. Strain through a chinois and cool properly to 41°F or below.

Confit Cherry Tomato

SUB-CND-004 · CRUMBS, CONDIMENTS & PRESERVES

Yield

Approx. 25 fl oz

Yield basis

Calculated from ingredients — no cooking or reduction loss applied

Portion

1 oz · approx. 25 portions

Allergens

No major U.S. allergens.

Station

Prep

Shelf life

Confirm at first production

Ingredients

Method

1. Bring the olive oil to 200°F.
2. Immediately add the rosemary and thyme, then the cherry tomatoes.
3. Watching the temperature throughout, bring it back to exactly 200°F.
4. Remove from heat, add balsamic vinegar, and season with salt.
5. Cool to room temperature, remove the herbs, and store refrigerated in a labelled container.

Tomatoes held under oil are a low-oxygen environment. Refrigerate and date-mark; see SOP-ROP-001 §4.0 for the reasoning.