From the Kitchen of Brett Broussard
1 cup mayonnaise
1/3 cup apple cider vinegar
3 teaspoons water
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 cup brown sugar
1 teaspoon Cayenne pepper
Combine mayonnaise, vinegar, Worcestershire sauce, salt, garlic powder, onion powder,
pepper, brown sugar, Cayenne pepper, and ho
From the Kitchen of Brett Broussard
1/2 cup soy sauce
1/2 cup sugar
1/2 cup mirin
Combine the 1/2 cup soy sauce, 1/2 cup sugar and 1/2 cup mirin in a small saucepan.
Bring to a simmer over low heat, whisking continuously until sugar has dissolved. Watch carefully, sugar has the tendency to burn or bubble over even at low heats. If it starts to build, remove from the heat element immediately. Remove from heat. The sauce will thicken as it cools. It can also be placed in the fridge to speed up the process.
From the Kitchen of Brett Broussard
2 cans 14.5 ounce cans of stewed tomatoes
1 can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt to taste
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Place tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper in a food processor; blend until smooth. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. Stir in blended tomato sauce and white wine.
From the Kitchen of Brett Broussard
1/2 cup whipping cream
1/2 cup whole milk
1 cup packed brown sugar
1/2 cup butter (1 stick)
1/2 cup chopped walnuts
1/4 teaspoon almond extract (could substitute 1/2 tsp. of vanilla extract)
pinch of salt
In a medium saucepan, bring milks, sugar and butter to a boil over medium high heat.
Cook, stirring constantly for 3 minutes. Stir in walnuts, extract, and salt. Continue to boil until thickened to sauce consistency. Remove from heat and pour over bread pudding.
From the Kitchen of Brett Broussard
1/4 cup fish sauce
1/4 cup sugar
1/3 cup water
2 tablespoons lime juice
2 teaspoons rice wine vinegar
1 clove garlic (finely diced)
1 small jalepeno pepper (finely diced)
1 tablespoon shredded carrot
1 teaspoon chili garlic sauce or sriracha
Set the carrots aside. Add the remaining ingredients in a bowl and mix it together until the sugar completely dissolves. Add the shredded carrots right before serving. Makes about 1 cup of sauce.