From: Executive chef Richard Sandoval and chef de cuisine Josefina Santacruz, Pampano Restaurant, New York City. 32 jumbo poached Ocean Garden Authentic Mexican Shrimp, peeled and deveined MAYONNAISE (MAKES 1 LITER): 3 Tbsp. lemon juice 1 egg yolk 3/4 qt. vegetable oil to taste, salt and pepper MINT CILANTRO ROUILLE (MAKES 1/2 LITER): 1/2 liter mayonnaise 1/2 cup olive oil 1/2 cup lime juice 1/2 oz. chives 1/2 cup tightly packed cilantro 1/2 cup tightly packed mint to taste, salt For ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.