All the Sauces that Made Fallow Famous

RECIPES Butter Emulsion 4000 g Unsalted Butter, Diced 1600 g Water  1.⁠ ⁠Place the water and 3/4 of the butter into a saucepan and heat until the butter is melted and starting to simmer  2.⁠ ⁠Add the remaining butter, whisking to emulsify  3.⁠ ⁠Blitz to fully incorporate Sriracha Butter 15 g Confit Garlic 20-40 g Sriracha Lemon Juice & Pickled Lemon Juice Salt  1.⁠ ⁠Whisk in confit garlic, sriracha, lemon juice, pickled lemon juice and salt  2.⁠ ⁠Whisk or blend with a hand blender Miso Emulsion 15 g Confit Garlic 30 g White Miso Paste 5 g Lemon Juice Picked Lemon Juice Salt  1.⁠ ⁠Whisk in the miso paste, confit garlic, lemon juice  2.⁠ ⁠Blend and finish with pickled lemon juice Kombu Emulsion 2 g Kombu Seaweed Powder 5 g MSG 6 g Confit Garlic 10 g Lemon Juice Salt  1.⁠ ⁠Whisk in the confit garlic, salt, lemon juice, kombu powder and msg  2.⁠ ⁠Blend with a hand blender Chicken Emulsion: Market Fish, 30 g Lemon Juice 15 g Pickled Lemon Juice Salt  1.⁠ ⁠Heat up chicken stock in pan and reduce until thick  2.⁠ ⁠Add in our butter emulsion and adjust taste with lemon juice’s, and salt Bacon Butter Emulsion 1000 g Smoked Bacon Trim 70 g Vegetable Oil 7 g Garlic 200 g White Onions 135 g Carrot 135 g Leeks 100 g Mushrooms 20 g Thyme 165 g White Wine 100 g Tomato Purée 13 g Smoked Paprika 2000 g Water 8 ml Lemon Juice  1.⁠ ⁠Bacon stock: Heat a large pan, add oil and bacon trim  2.⁠ ⁠Cook on a low heat until coloured, remove bacon and leave the fat in the pan.  3.⁠ ⁠Add your onions and sweat down until starting to caramelise then add the rest of your veg  4.⁠ ⁠Keep cooking on a medium heat until softened and starting to colour  5.⁠ ⁠Add your tomato purée and paprika to the pan and continue to cook for 5 minutes.  6.⁠ ⁠Add your white wine to the pan and reduce by half. Then add the water and simmer for 90mins  7.⁠ ⁠Pass off your stock and leave in the fridge overnight  8.⁠ ⁠Take off the fat and reserve it. Reduce the stock.  9.⁠ ⁠To our butter emulsion add the reduced bacon stock, lemon juice, salt and bacon fat 10.⁠ ⁠Blend until smooth