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IngredientsMethod
🇿🇦 South AfricaPrep Recipes - Sauces

🧴 Lemon Garlic Sauce

Using OB Cream Base Sauce.

Dairy

Ingredients

  • •4l OB Base Sauce
  • •250g Cordon Bleu
  • •300g
  • •140g Fish Spice
  • •500ml Lemon Juice

Equipment

  • Pot 12Ltrs
  • Measuring Jug
  • Balloon Whisk
  • Scale

Method

  1. 1Defrost the OB Base Sauce in the fridge overnight.
  2. 2Add the margarine to your pot and allow to melt.
  3. 3Add The to the pot and cook your garlic for 2 minutes.
  4. 4Add your fish spice and mix well. Allow to cook for 30 seconds.
  5. 5Add the OB Base sauce to the mix.
  6. 6Allow to heat up slowly.
  7. 7Simmer for 5 minutes and then add the lemon juice.
  8. 8Once the sauce has thickened, remove from the heat.
  9. 9Then pour into a Bain Marie for use during service.

Tips

  • •Cook sauces on low heat. Do not allow the sauce to boil.
  • •OB Base Sauce must be defrosted in the cold room overnight. Always make sure you plan your daily production.
  • •Once defrosted, the sauce base can stay in the fridge for 3 days, if unopened.

Notes

  • •This recipe can be doubled during busy periods.
  • •Once defrosted, the OB sauce base has a shelf-life of 2 days.
  • •Keep in the fridge.