˜optional˚ to build on...- finish cooking seared proteins or dishes in the pan with sauce...
Post on 01-Mar-2021
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Let Minor’s Classical Reductions™ Reduced Stocks serve as a foundation of your creativity. The only limitation is your imagination.
INGREDIENT INSPIRATION
6 HERBS/SEASONING6
CHIVESCAPERS (+BRINE) ROSEMARYTARRAGONPARSLEYTHYMECHERVIL
5 FINISHING LIAISON/GARNISH5
WHOLE-GRAIN MUSTARDBUTTER (UNSALTED)
EGG YOLKS LEMON JUICE ORANGE JUICE HEAVY CREAM DIJON
4 MINOR’S® CLASSICAL REDUCTIONS™ PREPARED AS A PAN SAUCE OR DEMI-GLACE4
REDUCED BROWN STOCK4x3lb frozen tub0-00-74826-48404-7
3 DEGLAZING LIQUID3
VINEGAR (GENERAL)MADEIRAWHITE WINE BRANDYRED WINE PORT WINE
1 FATS1
GHEE COCONUT OILBUTTERCORN OIL DUCK FAT BEEF TALLOW OLIVE OIL
TOMATO PASTE
VEGETABLES(OPTIONAL)
2 AROMATICS2
CARROTS CELERYLEEKSSHALLOTGARLICONION HERB STEMSGINGER
SPINACHCORNBELL PEPPERSTOMATOESMUSHROOMS
REDUCED VEGETABLE STOCK4x3lb frozen tub0-00-74826-49304-9
REDUCED CHICKEN STOCK4x3lb frozen tub0-00-74826-11004-5
MINOR’S CLASSICAL REDUCTIONS™
REDUCEDSTOCKS
To build your menu with new
please contact a Minor’schef at 1.800.243.8822.
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. FS-8695-R3
flavormeansbusiness.com
Minor’s products are Tested Ready-to-Eat for the utmost in food safety and inspiration.
Distributor Code Description GTIN/UPC Case Pack Storage Shelf-life
Reduced Brown Stock 0-00-74826-48404-7 4x3 lb. Frozen Tub 12 months
Reduced Vegetable Stock 0-00-74826-49304-9 4x3 lb. Frozen Tub 12 months
Reduced Chicken Stock 0-00-74826-11004-5 4x3 lb. Frozen Tub 12 months
Made with Real Stock | No Preservatives | No Artificial Colors
FLAVORTO BUILD ON
Minor’s® Classical Reductions™ REDUCED STOCKS
Infinite Sauce Inspiration featuring
FAT // 2 TBSP.
AROMATIC // 5 OZ
VEGETABLES (OPTIONAL) // 2 CUPS
DEGLAZING LIQUID // 1⁄3 CUP
1
2
3
Yield: 1 Qt. // Prep Time: 15 Min. // Cook Time: 15 Min.
BASIC SIGNATURE SAUCE BUILD
DIRECTIONS FOR PREPARATION
FINISHING LIAISON // ½ CUP
HERBS/SEASONING // 4 TBSP
MINOR’S CLASSICAL REDUCTIONS™,PREPARED AS A PAN SAUCE OR DEMI-GLACE // 2 CUPS4
5
6
Create endless sauce variations, from classics to creative signatures, with the ease of stock reductions that perform like scratch and offer rich, authentic flavor.
FOUNDATIONAL FLAVOR
1 In a medium sauce pan over medium flame, heat fat to a moderate temperature.
2 Add aromatics and sweat for 2 minutes or until almost translucent. Next, if adding vegetable(s), incorporate and continue to sweat for an additional minute.
3 Deglaze the pan with preferred spirit and reduce au sec (almost dry).
4Build sauce by adding Minor’s Classical Reductions™ (prepared as a pan sauce or demi-glace) and bringing liquid to a simmer.
5 Immediately remove sauce from the flame and mount sauce with finishing liaison until fully incorporated.
6 Finish with herbs/seasoning. Taste and season.
PAN SAUCEWATER // 1 QTMINOR’S CLASSICAL REDUCTIONS™ // ½ CUP
- Recommended for à la minute preparation
- For large batches, prepare the sauce (steps 1-4 above) and then immediately chill the liquid, completing steps 5 and 6 to order
- Finish cooking seared proteins or dishes in the pan with sauce
DEMI-GLACEWATER // 1 QTMINOR’S CLASSICAL REDUCTIONS™ // ½ CUPTHICKENER // ½ OZ
- Recommended as a finishing sauce for high-volume operations and banquet applications
- When holding in hot well, keep between 140°F and 150°F for no more than 4 hours, stirring occasionally
OR
MINOR’S CLASSICAL REDUCTIONS™ PREPARATION4
Roasted Stuffed Kobocha Squashprepared with Reduced Vegetable Stock
CLASSIC PAN SAUCES
Osso Buco prepared with Reduced Brown Stock
LEMON SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT VEGETABLE OIL 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCED
½ CUP2 TBSP
3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP
6 HERBS / SEASONINGLEMON JUICE // FRESHPARSLEY // FRESH, MINCEDCHERVIL // FRESH, MINCED
¼ CUP2 TBSP2 TBSP
PICCATA SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT VEGETABLE OILBUTTER // UNSALTED
1 TBSP1 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
ONION // YELLOW, MINCEDGARLIC // FRESH, MINCED
½ CUP2 TBSP
3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP
6 HERBS / SEASONING
LEMON JUICE // FRESHLEMON ZEST // FRESHCAPERS // DRAINEDCAPERS // BRINEPARSLEY // FRESH, MINCED
2 TBSP1 TBSP4 TBSP4 TBSP4 TBSP
HERB SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT VEGETABLE OIL 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCED
½ CUP2 TBSP
3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP
6 HERBS / SEASONING
PARSLEY // FRESH, MINCEDCHIVES // FRESH, MINCED, THINCHERVIL // FRESH, MINCEDTARRAGON // FRESH, MINCED
1 TBSP1 TBSP1 TBSP1 TBSP
CHASSEUR SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT VEGETABLE OILBUTTER // UNSALTED
1 TBSP1 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCEDTOMATO // ROMA // FRESH, ¼" DICEDMUSHROOMS // CLEANED, ¼" SLICES
½ CUP2 TBSP¾ CUP2 CUPS
3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP
6 HERBS / SEASONING PARSLEY // FRESH, MINCEDTARRAGON // FRESH, MINCED
2 TBSP2 TBSP MARSALA SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT VEGETABLE OILBUTTER // UNSALTED
1 TBSP1 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCEDMUSHROOMS // CLEANED, ¼" SLICES
½ CUP2 TBSP2 CUPS
3 DEGLAZING LIQUID MARSALA WINE 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP
6 HERBS / SEASONING PARSLEY // FRESH, MINCEDCHIVES // FRESH, SLICED THIN
2 TBSP2 TBSP
HUNTER SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
ONION // WHITE, DICED ¼”GARLIC // FRESH, MINCEDMUSHROOMS // CLEANED, ¼" SLICES
½ CUP2 TBSP2 CUPS
3 DEGLAZING LIQUID RED WINE // SHERRY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON FLOUR // ALL-PURPOSE ½ CUP
6 HERBS / SEASONING PARSLEY // FRESH, MINCEDCHIVES // FRESH, SLICED THIN
2 TBSP2 TBSP
DIABLE SAUCE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
SHALLOT // FRESH, MINCEDRED PEPPER // PASTE
¼ CUP2 TSP
3 DEGLAZING LIQUID WHITE WINE // DRYVINEGAR
1⁄3 CUP1 TBSP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP
6 HERBS / SEASONINGTARRAGON // DRIEDMUSTARD // POWDERBLACK PEPPER // FRESH, GROUND
1 TBSP2 TBSP
TO TASTE
CLASSIC DEMI-GLACES
BALSAMIC DEMI-GLACE
SCALLOPINI DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
GARLIC // FRESH, MINCEDSHALLOT // FRESH, MINCEDBELL PEPPERS // JULIENNED
¼ CUP¼ CUP2 CUPS
3 DEGLAZING LIQUID RED WINE // SHERRY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP
6 HERBS / SEASONING PARSLEY // MINCEDPARMESAN CHEESE // FRESH, GRATED
2 TBSP4 TBSP
BORDELAISE DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
SHALLOT // FRESH, MINCED 2 CUPS
3 DEGLAZING LIQUID RED WINE // BORDEAUX 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP
6 HERBS / SEASONING PARSLEY // MINCEDPEPPERCORN // FRESH, CRACKED
TBSP TO TASTE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
TOMATO PASTE SHALLOT // FRESH, MINCED
2 TBSP1 CUP
3 DEGLAZING LIQUID VINEGAR // BALSAMIC 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP
6 HERBS / SEASONING BASIL // CHIFFONADE 4 TBSP
BURGUNDY DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
PAPRIKA // SMOKEDTOMATO PASTE SHALLOT // FRESH, MINCED
¼ TBSP2 TBSP1 CUP
3 DEGLAZING LIQUID RED WINE // BURGUNDY 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP
6 HERBS / SEASONING THYME // FRESH 4 TBSP
MADEIRA DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED VEGETABLE OIL
1 TBSP1 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
GARLIC // FRESH, MINCEDSHALLOT // FRESH, MINCEDMUSHROOMS // JULIENNED
2 TBSP½ CUP2 CUPS
3 DEGLAZING LIQUID MADEIRA WINE 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP
6 HERBS / SEASONING PARSLEY // FRESH, MINCEDCHIVES // FRESH, SLICED THIN
2 TBSP2 TBSP
PANCETTA & MUSTARD DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT PANCETTA 2 OZ
2 AROMATICVEGETABLES (OPTIONAL)
GARLIC // FRESH, MINCED ONION
// JULIENNED
½ TBSP4 TBSP
3 DEGLAZING LIQUID MADEIRA WINE 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON VEGETABLE OIL 2 TBSP
6 HERBS / SEASONING
BLACK PEPPER // CRACKEDCHIVES // FRESH, SLICED THIN
½ TBSP
MUSTARD // WHOLE GRAIN 1 TBSP1 TBSP
ROSEMARY DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT VEGETABLE OIL 2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
RED ONION // FRESH, DICEDSUN DRIED TOMATOES // CHOPPED
1 TBSP¼ CUP
3 DEGLAZING LIQUID RED WINE // CABERNET 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP
6 HERBS / SEASONING PARSLEY // FRESHROSEMARY // FRESH
1 TSP1 TSPGREEN PEPPERCORN DEMI-GLACE
STEP / CATEGORY INGREDIENT UNIT
1 FAT BUTTER // UNSALTED VEGETABLE OIL
2 TBSP2 TBSP
2 AROMATICVEGETABLES (OPTIONAL)
FENNEL // SHAVED 1/8" THINONION // SHAVED 1/8" THINGARLIC // FRESH, MINCEDSHALLOT // FRESH, MINCED
½ CUP½ CUP1 TBSP2 TBSP
3 DEGLAZING LIQUID MADEIRA WINE 1⁄3 CUP
4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS
5 FINISHING LIAISON CRÈME FRAICHEVINEGAR // SHERRY
2 TSP1 TSP
6 HERBS / SEASONING GREEN PEPPERCORNS
PARSLEY // MINCED 1 TSP1 TSP
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