Recipe Name: Mayonnaise

Portion Size: 1 Cost Per Serve:

Portion Yield: 5

COST
Item Specification QTY UOM Unit Total
Egg yolks 2 Each $-
White wine vinegar 1 Tbsp $-
Dijon mustard 10 Grams $-
Vegetable oil 350 ml $-
Extra virgin olive oil Optional 30 ml $-
Lemon juice 1 Tbsp $-
Seasoning Salt & ground pepper $-
Warm water 1 tbsp $-
$-
$-
TOTAL COST FOR ITEM
Method:
- Whisk egg yolks, mustard and vinegar together
- Gradually add oil while whisking making sure you maintain an emulsion
- If mixture becomes too thick, thin out with luke warm water
- Once all oil is added, season and add lemon juice to taste
- Store for later use
 Recipe Name: Club Sandwich
Portion Size: 1 Cost Per Serve:
Portion Yield: 1

COST
Item Specification QTY UOM Unit Total
Bread White sliced 3 Slices $-
Mayonnaise 100 Grams $-
Chicken breast 100 Grams $-
Bacon 2 Each $-
Tomato 1 Each $-
Iceberg lettuce 50 Grams $-
Egg 1 Each $-
Butter Very soft 80 grams $-
Sage, parsley, lemon, garlic, oil $-
Chips $-
Sebago potato 300 Grams $-
TOTAL COST FOR ITEM
Method:
- Prepare chips first: cut in thick stick, then blanch till semi soft, drain all water
- Blanch tomato. Peel and slice
- Boil egg in gently simmering water for 6-8
minutes. Refresh, peel and chop to mix with
mayonnaise
- Chiffonade lettuce
- Marinate chicken with sage, parsley, garlic and
oil (Cling wrap chicken, beat to flat)
- Once all mise en place is ready:
• Deep fry chips first. Season with salt in bowl
after finish
• Grill bacon and chicken (remember to
season chicken with salt before grilling)
• Toast bread and reheat plate
- Assemble sandwich and serve with chips
Recipe Name: Hollandaise
Portion Size: 1 Cost Per Serve:
Portion Yield: 4

COST
Item Specification QTY UOM Unit Total
Eschallots Sliced 30 Grams $-
Garlic Clove 1 Each $-
White peppercorns 1 Tsp $-
White wine 80 Ml $-
White wine vinegar 150 Ml $-
Egg yolks 3 Each $-
Clarified butter Warm 200 ml $-
Lemon juice To taste 1/4 each $-
Salt and pepper $-
Warm water $-
$-
$-
TOTAL COST FOR ITEM
Method:
- Reduction of white wine vinegar: Place eschallots, garlic, peppercorns, wine and
vinegar in a saucepan and reduce by 2/3. Strain and cool
- Place egg yolks and reduction in a bowl and whisk over a bain marie until a
sabayon is reached
- Remove from heat and slowly whisk in warm clarified butter.
- Season with salt and pepper, add lemon juice to taste
- Place in a warm place to keep the consistency. Add warm water if need to adjust
consistency
Recipe Name: Eggs Florentine
Portion Size: 1
Portion Yield: 1
Cost Per Serve:

COST
Item Specification QTY UOM Unit Total
English muffin 1 Each $-
Eggs 2 Each $-
Baby spinach 75 Grams $-
Butter soft 20 Grams $-
Hollandaise sauce 200 Grams $-
$-
$-
$-
$-
TOTAL COST FOR ITEM
Method:
- Gently poach eggs in simmering water with bit of vinegar. Set aside
- Saute baby spinach, season with salt and pepper. Dry on blue towel
- Toast muffin on both sides, then spread with soft butter
- Heat up plate for serving
- Place warm spinach, then poached eggs on each muffin. Top with warm
hollandaise sauce and gratinate. Serve