Sauces

Dissolve/disperse the following ingredients in water:  Rezista Starch, chicken broth powder, 2111 Shiitake Extract powder, 5317 Light Colored Soy Sauce Powder, 2355 Roasted Garlic Extract Powder, 5401 Rice Vinegar Flavored Powder, 7400 Komi™ Powder, salt and black pepper. While mixing with immersion blender, add the tahini paste, sesame seeds and toasted sesame oil. Continue mixing…

Heat olive oil in pot over medium-high heat, then add onion and sauté until soft and lightly browned, about 5 minutes. Add garlic and continue heating and additional 2 minutes. Mix olives and capers into pureed tomatoes and pulse lightly with immersion blender. Add 1101 Anchovy Extract Powder, 5301 Traditional Soy Sauce Powder, 6100 Red…

Add water to sauce pan and then add 6100 Red Miso Powder, 5360 Wheat Free Soy Sauce Powder, 5401 Rice Vinegar Flavored Powder and salt and mix until dissolved/dispersed. Add remaining ingredients to sauce pan and mix well. Heat on medium-low heat until glaze has thinned and all ingredients are well-combined. Process using immersion blender…

Heat olive oil in sauce pan over medium heat. Add tomatoes, sugar, 5301 Traditional Soy Sauce Powder, 6100 Red Miso Powder, 7400 Komi™ Powder, 2355 Roasted Garlic Extract Powder, Onion Powder, basil, salt, oregano and black pepper and mix well. Increase heat to medium high and bring to a boil.  Allow to cook for several…

Add vegetable broth to sauce pan and mix in Rezista starch until completely dispersed and smooth.  Add remaining dry ingredients (5301 Traditional Soy Sauce Powder, 1805 Oyster Extract Powder, 7400 Komi™ Powder and 5401 Rice Vinegar Flavored Powder) to vegetable broth and whisk in until dissolved. Stir in remaining ingredients and heat over medium-high heat…

Mix all ingredients together until smooth, and salt and Komi™ Powder are completely dissolved. Approximately 3 grams fat per 2 tablespoon serving.

Melt butter in pan over low heat. Add vegetable stock to a separate container, then whisk in Perma-Flo Starch, 5301 Traditional Soy Sauce Powder and Salt. Whisk until all dry ingredients are dispersed and no lumps remain. Add vegetable stock mixture to pan and increase heat to medium-high. Bring mixture to a boil and continue…

Heat olive oil and butter in sauce pan over medium-low heat. Add balsamic vinegar to pan and continue cooking for one minute. Add beef stock to a separate container. Whisk Rezista starch, 7400 Komi™ Powder, 2111 Shiitake Extract Powder and salt into beef stock until completely dispersed with no lumps remaining. Add beef stock mixture…

Add cream to sauce pan and place on medium low heat to warm. Gently whisk in salt and 6100 Red Miso Powder. Add bacon fat and continue heating until melted. Reduce heat to low, stirring occasionally. Add sugar to heavy saucepan and begin heating on medium-high heat. Heat sugar until it melts and becomes an…

Slowly add dry ingredients (5320 Roasted Soy Sauce Powder, 1805 Oyster Extract Powder and 2230 Roasted Onion Extract Powder) to lime juice while whisking or mixing with an immersion blender. Mix until completely dissolved. Whisk or stir lime juice mixture and Sriracha sauce into mayonnaise until completely blended.