| Yield 1X: | 23.75 | oz | Allergens: | ||
| Portion: | 2 | oz | Chilies | ||
| Portions: | 11.9 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Best Foods mayonnaise | 1 | 2 | 3 | |||
| Dijon mustard | 1.00 | 2.00 | 3.00 | |||
| Crystal Hot Sauce | 0.500 | 1.00 | 1.50 | |||
| Ketchup | 4.00 | 8.00 | 12.00 | |||
| Worcestershire sauce | 0.50 | 1.00 | 1.50 | |||
| Cide vinegar | 0.50 | 1.00 | 1.50 | |||
| Itanian parsley leaves, minced | 0.25 | 0.50 | 0.75 | |||
| Freshly squeezed lemon juice | 0.50 | 1.00 | 1.50 |
Carefully measure and prepare all ingredients. Combine in a suitable mixing bowl, and mix well. Transfer to a storage container, cover tightly, label, date, and initial. Store refrigerated.