MUSTARD SAUCE (Pate)
2t Prepared Mustard 4t Sunflower Oil 1t Clear Honey 2oz Soft Cheese 2t Parsley, chopped
tt Salt, Ground Black Pepper
1. Whisk mustard, oil, and honey
2. Add in cheese and parsley and stir
3. Season to taste
RED CURRENT SAUCE
¾ C Demi-glace 1/3 Red Currant puree ¼ C Port Wine 2 T Crème de Cassis
2 T Heavy Whipping Cream
1. Bring demi-glace, red currant puree, and port to a boil in a saucepan
2. Reduce heat and simmer for 10 minutes, stirring frequently, until demi-sec
3. Whisk in Crème de Cassis & Heavy Cream and simmer for another 5 minutes
4. Strain
TANGY SAUCE (Terrine)
1 C Heavy Cream 2 Lemons, juiced 1/4t Salt, White Pepper, Olive Oil
½ T Chives, chopped ½ T Basil, chopped
1. Whip all ingredients until texture is smooth
ORANGE SAUCE (Terrine)
1 Lemon, zested 1 C Orange Marmalade 2 T Port ½ t Mustard Powder
½ t French Mustard 1 T Lemon Juice ¼ C Water
1. Add zest to boiling water and simmer for 5 minutes, infusing flavor. Strain
2. Heat the orange marmalade until melted to liquid consistency
3. Add port, mustard, lemon juice, and infused water
4. Turn heat down low and cook for 10 minutes
SUN-DRIED TOMATO SAUCE (Terrine)
1 C Sun-Dried Tomatoes, reconstituted 1t Balsamic Vinegar 4 Garlic Cloves, minced
¼ t Salt, Ground Black Pepper 1 ¼ C Xtra Virgin Olive Oil
1. Puree all ingredients except oil in food processor on high speed
2. While Food Processor runs, gradually add oil until sauce is well blended