Sauces, Salsas & Condiments

Featured Recipe

Black Currant Vinaigrette on Smoked Duck Salad

Yield: 4 servings
Source: Michael Christensen, Chef de Cuisine, Sandia Resort & Casino, Albuquerque, NM
    • 4 ea. Boston bibb lettuce
    • 8 oz. watercress lettuce
    • 12 ea. heirloom cherry tomatoes, halved
    • 3 oz. carrots, shredded
    • 3 oz. celery, thinly sliced on a bias
    • 16 ea. English cucumbers, cut half-moon thin
    • 2 oz. micro cabbage
    • 2 oz. micro greens
    • 4 ea. duck breast, smoked, sliced thin with skin on
    • 8 oz. fried wonton skins, seasoned with pepper
    • 3 oz. reduced black currant glaze
    • salt and pepper to taste
    • 12 oz. black currant vinaigrette

Method:
1. Using a small brush spread current glaze on the plate making a cured shape. Place the bibb lettuce in a triangle on the upper center of a square plate. Place watercress on top of bibb lettuce building some height. Garnish with tomatoes and cucumbers, shredded carrots and celery. Garnish along top of salad with micro greens.
2. Sear duck on the skin side only after duck is smoked in a hot pan with a little olive oil. Slice duck and place on salad making a fan. Drizzle dressing around salad.


Reduced Black Currant Glaze:
    • 6 tbsp. The Perfect Purée Black Currant Puree,  thawed
    • 1/2 cup grape juice

Method:
1. Combine juice and Black Currant Puree together, place in a small sauce pan and reduce slowly over low heat until thick reduction (about half of volume).


Black Currant Vinaigrette:
    • 8 ea. roasted shallots, minced
    • 4 tbsp. olive oil
    • 1 1/2 tsp. Kosher salt
    • 1 tsp. ground white pepper
    • 6 tbsp. The Perfect Purée Black Currant Puree,  thawed
    • 1/8 cup extra virgin olive oil
    • 6 tbsp. champagne vinegar
    • 3 tbsp. fresh lemon juice
    • 1/2 tsp. fresh ground black pepper
    • 1/4 tsp. granulated sugar
    • oil from seared duck after smoking

Method:
1. Preheat the oven to 300 degrees F. Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, about 30-35 minutes. Remove from the oven and let cool. Mince shallots and place in a medium bowl.
2. Add all other dry ingredients into the bowl with the shallots. Whisk in olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Add in rendered oil from the smoked duck.

Complimentary Samples

Complimentary Samples

Recipe List:

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Bacon Chicken Breast with Cranberry Marmalade
Berry Hibiscus Vinaigrette
Black Currant Vinaigrette on Smoked Duck Salad
Black Currant–Grand Marnier Sauce
Blackberry & Black Pepper Mignonette
Blackberry Butter
Blackberry Ginger Chutney
Blood Orange Balsamic Vinaigrette
Blood Orange–Zinfandel Sauce for Duck
Blueberry Vinaigrette
Carmelized Pineapple & Allspice Mignonette
Carmelized Pineapple Vinaigrette
Carmelized Tasmanian Salmon with Cool Summer Salad
Cherry Kirsch Sauce
Cherry-Orange Sauce
Coconut Cream Sauce
Corn Salsa
Cracked Pepper and Tamarind Glaze
Eggrolls with Spicy Mandarin Tangerine Dipping Sauce
English Cucumbers with Roasted Red Pepper Hummus
Ginger Chutney
Ginger Thai Sauce
Green Apple Beurre Blanc
Green Apple Bourbon Sauce
Green Apple Jalapeño Jelly
Green Apple Vinaigrette
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Jalapeño Peach Wing Sauce
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Mandarin Glaze
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Mango Chipotle Dip
Mango Citrus Vinaigrette
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Mango–Papaya Beurre Blanc
Meyer Lemon Sauce
Meyer Lemon Thyme Beurre Blanc
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Minted Pomegranate Jelly
NW Blackberry Vinaigrette
Passion Fruit Marinade
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Perfect Puree Creme Anglaise
Pineapple Chili Glaze
Pink Ginger Pomegranate Vinaigrette
Pink Guava Buerre Blanc
Pink Guava–Ginger BBQ Sauce
Pomegranate Glaze for Pork Chops
Pomegranate Glaze for Prawns
Pomegranate Muhamara
Port Wine Black Currant Sauce
Port Wine Blackberry Sauce
Prickly Pear Demi–Glace
Prickly Pear Glaze
Prickly Pear Tequila BBQ Sauce
Prickly Pear Vinaigrette
Roasted Red Pepper & Carmelized Pineapple BBQ Sauce
Roasted Red Pepper Aioli
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Roasted Red Pepper Butter
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Roasted Red Pepper Jelly
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Roasted Red Pepper Romesco Sauce
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Roasted Red Pepper–Horseradish Dip for Seafood
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Spicy Cranberry Ketchup Glazed Pork Rack
Spinach Salad with Coconut Mango Vinaigrette
Strawberry Mignonette
Strawberry Poppy Seed Vinaigrette
Stuffed Pork Tenderloin Medallions and Pomegranate Sauce
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Tamarind and Apple Chutney
Tamarind Barbeque Sauce
Tamarind Chipotle BBQ Sauce
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Tomatillo Salsa
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White Balsamic Pear Dressing with Winter Greens
White Peach & White Pepper Mignonette
Yummy Bean Sandwich Spread or Dip
  • Strawberry
  • Passion Fruit
  • Kiwi
  • Cherry
  • Blood Orange
  • White Peach
  • Roasted Red Pepper
  • Orange
  • Mango
  • Blueberry
  • Tamarind
  • Pink Guava
  • Prickly Pear
  • Red Raspberry
  • Pomegranate
  • Key Lime
  • Lemon Zest
  • Pear
  • Papaya
  • Blackberry
  • Coconut
  • Apricot
  • Lychee
  • Green Apple
  • Banana
  • Meyer Lemon
  • Black Currant