Jimmy John's Kickin' Ranch Sauce

Ingredients #

Process #

1. Blend peppers, juice, 1/2 buttermilk.
2. Add ranch packet, garlic salt.
3. Whisk with mayo, remaining buttermilk mix.

Notes #

• UNTESTED.
• 500 g makes 1 16 oz bottle? ( I don’t know).

Lemon Curd

Ingredients #

Process #

1. Combine sugar, egg yolks, lemon juice, and lemon zest in a stainless steel bowl over a double boiler.
2. Stir occasionally until the mixture thickens to a ketchup-like consistency.
3. Remove from heat and strain into a clean container.
4. Add butter at 90°F (32°C) to 95°F (35°C) and blend with an immersion blender.
5. Cover to the surface and refrigerate.

Notes #

Lo Mein Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Bring to boil, stirring vigorously until thickened.

Notes #

• Add salt only if using low sodium soy sauce.
• ALT: Omit corn starch, rinse noodles, add to a pan, boil off liquid on noodles

Mac & Cheese Sauce

Ingredients #

Process #

1. Dissolve sodium citrate, water.
2. Bring to simmer.
3. Add shredded cheese slowly, whisk constantly.

Notes #

• use 105% dry noodle by weight of cheddar cheese

Mexicali Dip

Ingredients #

Process #

1. Combine.

Notes #

Mexican White Sauce

Ingredients #

Process #

1. Dissolve chicken base in water.
2. Melt oil.
3. Add flour to oil.
4. Heat until flour cooks.
5. Whisk in chicken stock, heat until smooth.
6. Add hot mixture to cream cheese.
7. Melt and whisk smooth.
8. Add back to pot.
9. Mix in remaining ingredients.

Notes #

Orange Chicken Sauce

Ingredients #

Process #

1. Combine all in sauce pot.
2. Whisk until combined, dissolved.
3. Heat oil.
4. Add garlic, ginger, sambal.
5. Cook < 60 sec.
6. Cooking wine to deglaze.
7. Add sauce mixture to this pan.
8. Stir in cornstarch slurry.

Notes #

P. F. Chang's Dark Sauce

Ingredients #

Process #

1. Dissolve sugar, chicken base in water.
2. Heat if necessary.
3. Whisk in dry.

Notes #

• 60 ml water to 455g rice.

P. F. Chang's Honey Sauce

Ingredients #

Process #

1. Heat oil in pot, medium heat.
2. Add chilis, saute until dark.
3. Add garlic. saute briefly, < 60 sec.
4. Add remaining except vinegar.
5. Whisk to dissolve and combine.
6. Turn off heat, leave for ≈10 min.
7. Add vinegar, whisk to incorporated.
8. Strain out garlic and chilis.

Notes #

• 150 ml honey sauce + 1 tbsp water + 1 tbsp cornstarch.

P. F. Chang's Kung Pao Sauce

Ingredients #

Process #

1. Mix everything.

Notes #