Red Pepper sauce

• Cut the peppers to remove all the membranes and seeds.
• Add to a blender with enough water to liquify and strain.
• Add enough oil to coat the bottom of a pot and sweat the shallots and garlic with a pinch of salt.
• Add the paprika and toast for 60 seconds.
• Add the pepper juice to 10%, and you will be able to see the shallots and garlic.
• Add a splash of cream and reduce the mixture to the original consistency.
• Add the cold cubed butter a little at a time until fully emulsified.
• Strain the sauce, sherry vinegar, and salt if needed.

Fennel Split sauce

Fennel Oil

• Add the picked fennel and parsley to a pot of boiling water, blaching for 10-15 seconds then shock in an ice bath.
• Squeeze out all the water, then cut the herbs into smaller pieces.
• Add enough oil to blend the herbs. The less oil you use, the stronger the flavor and color.
• For the strongest flavor, let the herbs sit in the oil for 24 hours, then strain.

Fennel Base

• Thinnly slice the fennel bulb on a mandolin. Try to not use any green parts.
• To a pan, add enough oil to coat the bottom with the shallot, garlic, shaved fennel, a pinch of salt and sweat.
• Add in the white wine and cook au sec or almost dry.
• Add in the heavy cream, chicken stock, thyme and lemon peels.
• Cook on medium heat and reduce by half, 10-15 minutes.
• Blend in a blender, season with lemon and salt then strain.
• Add in the oil right before serving.

Pan Sauce

• Remove your protein from the pan and drain off any excess fat.
• Add in the shallots and garlic to the pan sweat.
• Add the wine and cook au sec (almost dry).
• Add in the demi glace and cook until nappe or to coat the back of a spoon.
• Finish with butter, sherry vinegar and salt if needed.