THE LAST APPRENTICE
SAUCES
The basic recipe for this sauce was provided by Mr. Dorrent Gray, a great Sous Chef, whom I had the pleasure of working with at the Wyndham Sugar Bay Beach Club and Resort in St. Thomas, U.S.V.I. Dorrent is a native of Jamaica and one hell of a great chef, it was a real pleasure working with him.
| Pickapepper Sauce |
1 tablespoon |
| Kitchen Bouquet |
1 tablespoon |
| Worcestershire Sauce |
2 tablespoon |
| Sherry Wine |
1/4 cup |
| L& P Chili Garlic Sauce |
1 tablespoon |
| McCormick Jerk Seasoning |
2 tablespoon |
| Fresh Garlic |
minced, 1 tablespoon |
Combine all ingredients and mix well. Use as marinade for meats, allow to marinate for at least 3 hours before cooking. Sauce will keep to months under refrigeration.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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