Wolfgang Puck Bistro BDFR0060 Use & Care Manual page 14

HSN_DeepFryerManual 6/21/10 10:48 AM
Aromatics
4 servings
INGREDIENTS
1 (2-inch piece) fresh ginger, peeled
3 large cloves garlic
2 green onions
Pinch red pepper flakes
1/2 cup peanut oil
Pinch salt
Pinch black pepper
Pinch sugar
METHOD
1 In a food processor, combine the ginger, garlic, green onions and red
pepper flakes. Turn on machine, slowly add oil and process mixture
to a puree.
2 Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar.
Set aside.
Recipe courtesy Wolfgang Puck
Page 25
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Hot Chinese Mustard Sauce
4 servings
INGREDIENTS
4 tablespoons Chinese dry mustard
2 tablespoons water
2 tablespoons rice vinegar
4 tablespoons pickled ginger liquid
1 lemon, juiced
Pinch turmeric
1 tablespoon sugar
1 egg yolk
1 tablespoon chili oil
1 tablespoon sesame oil
1 cup peanut oil
METHOD
1 In a bowl, combine all the ingredients except the oil. Stir until
well blended.
2 Slowly whisk in the peanut oil until emulsified. Refrigerate, covered
until needed.
Recipe courtesy Wolfgang Puck
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