THE TR De Bourgogne

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Peel the Russet potatoes and cut them into equal-sized pieces, about 1-2 inches.

Prepare the Potatoes

Place the cut potatoes in a large pot and cover them with cold water. Add 1 tsp of salt and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.

Boil the Potatoes

Once cooked, drain the potatoes and return them to the pot. Add the butter, milk, garlic powder, and additional salt and pepper. Mash the potatoes until smooth and creamy. Adjust seasoning to taste.

Drain and Mash

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth and cook for about 2-3 minutes, stirring constantly until it turns golden brown.

Make the Roux

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.

Add the Broth

Stir in the soy sauce, and season with salt and black pepper to taste. Let it simmer for an additional 2-3 minutes before serving.

Season the Gravy

Russet potatoes

Butter

Milk

Salt

Black pepper

Garlic powder

All-purpose flour

Chicken or vegetable broth

Soy sauce