BANG SAUCE

Ingredients

• Chopped Parsley 1 Cup
• Diced Onions Red or Yellow 1 Quart
• Lime Juice 1/2 Cup
• Sriracha 1/2 Cup
• Mayo 1 Gallon
• Ketchup 1 Cups
• Sweet Relish 1 Quart
• Black Pepper 3 Tablespoons

Method

1. DESTEM and CHOP parsley and place in large mixing bowl.
2. DICE red or yellow onion using dicer machine. Add to mixing bowl.
3. MEASURE and ADD lime juice and sriracha.
4. ADD mayo, ketchup, and relish in mixing bowl.
5. MEASURE and ADD pepper
6. WISK all the ingredients together uniformly in the mixing bowl. Label and store.

CRANBERRY CREAM

Ingredients

• Maple Syrup 1 Cups
• Dukes Mayo 5 Cups
• Sour Cream 5 Cups
• Dried Cranberrys 2 Cups

Method

1. Measure out ingredients into blender.
2. Mix until smooth and even.
3. Label and store.

Ranch

Ingredients

• Dukes Mayo 1 Gallon
• Sour Cream 2 Quarts
• Buttermilk 1 Quart
• Apple Cider Vinegar 2 T
• Worcestershire 2 T
• Chopped Parsley 1 Cup
• Whole Green Onion (Fine Chopped) 1/4 Cup
• Garlic Cloves (Pureed on Microplane) 20 Each
• Paprika 2 t
• Table Salt 1 T + 1t
• Pepper 1 T

Method

1. Measure and add Mayo, Sour Cream, Buttermilk, Apple Cider Vinegar, and Worcestershire to bowl.
2. Add chopped Parsley, Green Onion, Garlic, Paprika, Salt and Pepper.
3. Mix all ingredients carefully until completely mixed.
4. Label and store in squeeze bottles.

PIMENTO

Ingredients

• Jalapenos (Diced) 1 Cup
• Pimento (Drained) 1 Can
• Mayo 4 Cups
• Sriracha 1 T
• Monteray Jack (Shredded) 1 LB
• Swiss (Shredded) 1 LB
• American (Shredded) 1 LB
• Salt 1 t
• Pepper 1 t

Method

1. Dice and de-seed jalapenos. Measure out 1 cup.
2. Measure out Dukes mayo.
3. Weigh out cheeses.
4. Add Sriracha, salt, pepper and mix in mixing bowl.
5. Label and store