ideas dressings

Dressings and sauce bases/additions. The idea begins on the artichoke reduction we make when cooking the chokes. Beyond using that reduction for the addition of the mint, ETC for the broth we generally use on the cod dish. It would be taking that broth base and reducing it beyond broth into or around the world of "sec". Letting it cool and then emulsifying with some good quality olive oil and grapeseed oil to control the flavor. Season lots lemon, salt and pepper. The result is a artichoke dressing. Ill try to start a recipe later but where im going with this is a variety of different dressings, but real. Almost anything we braze or even glaze could possibly be an option....