ECS 8: Sautéing and Frying

Recipes:

• Hazelnut-Crusted Chicken with Wine-Reduction Sauce
  
• Vegetable Stir-Fry
  
• Pan-Fried Fish with Cornmeal Crust
  
• Pommes Frites with Roasted Red Pepper Aïoli
  
• Basic Mayonnaise
  
• Tartar Sauce
  
• Bonus Recipe: