Let Minor’s Classical Reductions™ Reduced Stocks serve as a foundation of your creativity. The only limitation is your imagination.

INGREDIENT INSPIRATION

6 HERBS/SEASONING6

CHIVESCAPERS (+BRINE) ROSEMARYTARRAGONPARSLEYTHYMECHERVIL

5 FINISHING LIAISON/GARNISH5

WHOLE-GRAIN MUSTARDBUTTER (UNSALTED)

EGG YOLKS LEMON JUICE ORANGE JUICE HEAVY CREAM DIJON

4 MINOR’S® CLASSICAL REDUCTIONS™ PREPARED AS A PAN SAUCE OR DEMI-GLACE4

REDUCED BROWN STOCK4x3lb frozen tub0-00-74826-48404-7

3 DEGLAZING LIQUID3

VINEGAR (GENERAL)MADEIRAWHITE WINE BRANDYRED WINE PORT WINE

1 FATS1

GHEE COCONUT OILBUTTERCORN OIL DUCK FAT BEEF TALLOW OLIVE OIL

TOMATO PASTE

VEGETABLES(OPTIONAL)

2 AROMATICS2

CARROTS CELERYLEEKSSHALLOTGARLICONION HERB STEMSGINGER

SPINACHCORNBELL PEPPERSTOMATOESMUSHROOMS

REDUCED VEGETABLE STOCK4x3lb frozen tub0-00-74826-49304-9

REDUCED CHICKEN STOCK4x3lb frozen tub0-00-74826-11004-5

MINOR’S CLASSICAL REDUCTIONS™

REDUCEDSTOCKS

To build your menu with new

please contact a Minor’schef at 1.800.243.8822.

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. FS-8695-R3

flavormeansbusiness.com

Minor’s products are Tested Ready-to-Eat for the utmost in food safety and inspiration.

Distributor Code Description GTIN/UPC Case Pack Storage Shelf-life

Reduced Brown Stock 0-00-74826-48404-7 4x3 lb. Frozen Tub 12 months

Reduced Vegetable Stock 0-00-74826-49304-9 4x3 lb. Frozen Tub 12 months

Reduced Chicken Stock 0-00-74826-11004-5 4x3 lb. Frozen Tub 12 months

Made with Real Stock | No Preservatives | No Artificial Colors

FLAVORTO BUILD ON

Minor’s® Classical Reductions™ REDUCED STOCKS

Infinite Sauce Inspiration featuring

FAT // 2 TBSP.

AROMATIC // 5 OZ

VEGETABLES (OPTIONAL) // 2 CUPS

DEGLAZING LIQUID // 1⁄3 CUP

1

2

3

Yield: 1 Qt. // Prep Time: 15 Min. // Cook Time: 15 Min.

BASIC SIGNATURE SAUCE BUILD

DIRECTIONS FOR PREPARATION

FINISHING LIAISON // ½ CUP

HERBS/SEASONING // 4 TBSP

MINOR’S CLASSICAL REDUCTIONS™,PREPARED AS A PAN SAUCE OR DEMI-GLACE // 2 CUPS4

5

6

Create endless sauce variations, from classics to creative signatures, with the ease of stock reductions that perform like scratch and offer rich, authentic flavor.

FOUNDATIONAL FLAVOR

1 In a medium sauce pan over medium flame, heat fat to a moderate temperature.

2 Add aromatics and sweat for 2 minutes or until almost translucent. Next, if adding vegetable(s), incorporate and continue to sweat for an additional minute.

3 Deglaze the pan with preferred spirit and reduce au sec (almost dry).

4Build sauce by adding Minor’s Classical Reductions™ (prepared as a pan sauce or demi-glace) and bringing liquid to a simmer.

5 Immediately remove sauce from the flame and mount sauce with finishing liaison until fully incorporated.

6 Finish with herbs/seasoning. Taste and season.

PAN SAUCEWATER // 1 QTMINOR’S CLASSICAL REDUCTIONS™ // ½ CUP

- Recommended for à la minute preparation

- For large batches, prepare the sauce (steps 1-4 above) and then immediately chill the liquid, completing steps 5 and 6 to order

- Finish cooking seared proteins or dishes in the pan with sauce

DEMI-GLACEWATER // 1 QTMINOR’S CLASSICAL REDUCTIONS™ // ½ CUPTHICKENER // ½ OZ

- Recommended as a finishing sauce for high-volume operations and banquet applications

- When holding in hot well, keep between 140°F and 150°F for no more than 4 hours, stirring occasionally

OR

MINOR’S CLASSICAL REDUCTIONS™ PREPARATION4

Roasted Stuffed Kobocha Squashprepared with Reduced Vegetable Stock

CLASSIC PAN SAUCES

Osso Buco prepared with Reduced Brown Stock

LEMON SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT VEGETABLE OIL 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCED

½ CUP2 TBSP

3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP

6 HERBS / SEASONINGLEMON JUICE // FRESHPARSLEY // FRESH, MINCEDCHERVIL // FRESH, MINCED

¼ CUP2 TBSP2 TBSP

PICCATA SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT VEGETABLE OILBUTTER // UNSALTED

1 TBSP1 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

ONION // YELLOW, MINCEDGARLIC // FRESH, MINCED

½ CUP2 TBSP

3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP

6 HERBS / SEASONING

LEMON JUICE // FRESHLEMON ZEST // FRESHCAPERS // DRAINEDCAPERS // BRINEPARSLEY // FRESH, MINCED

2 TBSP1 TBSP4 TBSP4 TBSP4 TBSP

HERB SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT VEGETABLE OIL 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCED

½ CUP2 TBSP

3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP

6 HERBS / SEASONING

PARSLEY // FRESH, MINCEDCHIVES // FRESH, MINCED, THINCHERVIL // FRESH, MINCEDTARRAGON // FRESH, MINCED

1 TBSP1 TBSP1 TBSP1 TBSP

CHASSEUR SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT VEGETABLE OILBUTTER // UNSALTED

1 TBSP1 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCEDTOMATO // ROMA // FRESH, ¼" DICEDMUSHROOMS // CLEANED, ¼" SLICES

½ CUP2 TBSP¾ CUP2 CUPS

3 DEGLAZING LIQUID WHITE WINE // CHARDONNAY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP

6 HERBS / SEASONING PARSLEY // FRESH, MINCEDTARRAGON // FRESH, MINCED

2 TBSP2 TBSP MARSALA SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT VEGETABLE OILBUTTER // UNSALTED

1 TBSP1 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

SHALLOT // FRESH, MINCEDGARLIC // FRESH, MINCEDMUSHROOMS // CLEANED, ¼" SLICES

½ CUP2 TBSP2 CUPS

3 DEGLAZING LIQUID MARSALA WINE 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP

6 HERBS / SEASONING PARSLEY // FRESH, MINCEDCHIVES // FRESH, SLICED THIN

2 TBSP2 TBSP

HUNTER SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

ONION // WHITE, DICED ¼”GARLIC // FRESH, MINCEDMUSHROOMS // CLEANED, ¼" SLICES

½ CUP2 TBSP2 CUPS

3 DEGLAZING LIQUID RED WINE // SHERRY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON FLOUR // ALL-PURPOSE ½ CUP

6 HERBS / SEASONING PARSLEY // FRESH, MINCEDCHIVES // FRESH, SLICED THIN

2 TBSP2 TBSP

DIABLE SAUCE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

SHALLOT // FRESH, MINCEDRED PEPPER // PASTE

¼ CUP2 TSP

3 DEGLAZING LIQUID WHITE WINE // DRYVINEGAR

1⁄3 CUP1 TBSP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A PAN SAUCE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP

6 HERBS / SEASONINGTARRAGON // DRIEDMUSTARD // POWDERBLACK PEPPER // FRESH, GROUND

1 TBSP2 TBSP

TO TASTE

CLASSIC DEMI-GLACES

BALSAMIC DEMI-GLACE

SCALLOPINI DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

GARLIC // FRESH, MINCEDSHALLOT // FRESH, MINCEDBELL PEPPERS // JULIENNED

¼ CUP¼ CUP2 CUPS

3 DEGLAZING LIQUID RED WINE // SHERRY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP

6 HERBS / SEASONING PARSLEY // MINCEDPARMESAN CHEESE // FRESH, GRATED

2 TBSP4 TBSP

BORDELAISE DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

SHALLOT // FRESH, MINCED 2 CUPS

3 DEGLAZING LIQUID RED WINE // BORDEAUX 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP

6 HERBS / SEASONING PARSLEY // MINCEDPEPPERCORN // FRESH, CRACKED

TBSP TO TASTE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

TOMATO PASTE SHALLOT // FRESH, MINCED

2 TBSP1 CUP

3 DEGLAZING LIQUID VINEGAR // BALSAMIC 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP

6 HERBS / SEASONING BASIL // CHIFFONADE 4 TBSP

BURGUNDY DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

PAPRIKA // SMOKEDTOMATO PASTE SHALLOT // FRESH, MINCED

¼ TBSP2 TBSP1 CUP

3 DEGLAZING LIQUID RED WINE // BURGUNDY 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP

6 HERBS / SEASONING THYME // FRESH 4 TBSP

MADEIRA DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED VEGETABLE OIL

1 TBSP1 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

GARLIC // FRESH, MINCEDSHALLOT // FRESH, MINCEDMUSHROOMS // JULIENNED

2 TBSP½ CUP2 CUPS

3 DEGLAZING LIQUID MADEIRA WINE 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES ½ CUP

6 HERBS / SEASONING PARSLEY // FRESH, MINCEDCHIVES // FRESH, SLICED THIN

2 TBSP2 TBSP

PANCETTA & MUSTARD DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT PANCETTA 2 OZ

2 AROMATICVEGETABLES (OPTIONAL)

GARLIC // FRESH, MINCED ONION

// JULIENNED

½ TBSP4 TBSP

3 DEGLAZING LIQUID MADEIRA WINE 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON VEGETABLE OIL 2 TBSP

6 HERBS / SEASONING

BLACK PEPPER // CRACKEDCHIVES // FRESH, SLICED THIN

½ TBSP

MUSTARD // WHOLE GRAIN 1 TBSP1 TBSP

ROSEMARY DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT VEGETABLE OIL 2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

RED ONION // FRESH, DICEDSUN DRIED TOMATOES // CHOPPED

1 TBSP¼ CUP

3 DEGLAZING LIQUID RED WINE // CABERNET 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON BUTTER // UNSALTED, SMALL CUBES 1⁄3 CUP

6 HERBS / SEASONING PARSLEY // FRESHROSEMARY // FRESH

1 TSP1 TSPGREEN PEPPERCORN DEMI-GLACE

STEP / CATEGORY INGREDIENT UNIT

1 FAT BUTTER // UNSALTED VEGETABLE OIL

2 TBSP2 TBSP

2 AROMATICVEGETABLES (OPTIONAL)

FENNEL // SHAVED 1/8" THINONION // SHAVED 1/8" THINGARLIC // FRESH, MINCEDSHALLOT // FRESH, MINCED

½ CUP½ CUP1 TBSP2 TBSP

3 DEGLAZING LIQUID MADEIRA WINE 1⁄3 CUP

4 PRODUCT MINOR’S REDUCED STOCKPREPARED AS A DEMI-GLACE 2 CUPS

5 FINISHING LIAISON CRÈME FRAICHEVINEGAR // SHERRY

2 TSP1 TSP

6 HERBS / SEASONING GREEN PEPPERCORNS

PARSLEY // MINCED 1 TSP1 TSP