| Yield 1X: | 12.88 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Garlic | ||
| Portions: | 25.8 | ||||
| Shelf life: | 5 days | ||||
| Date: | 2.13.20 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Garlic, minced | 0.50 | 1.00 | ||
| Capers, minced | 1.00 | 2.00 | ||
| White anchovy, sliced thin | 1.00 | 2.00 | ||
| Black anchovy, sliced thin | 1.00 | 2.00 | ||
| Dijon mustard | 1.00 | 2.00 | ||
| Lemon zest | 0.50 | 1.00 | ||
| Lemon juice | 3.00 | 6.00 | ||
| Italian parsley, coarsely chopped | 0.50 | 1.00 | ||
| Black pepper, fine | 0.13 | 0.25 | ||
| Kosher salt | 0.25 | 0.50 | ||
| EVOO | 4.00 | 8.00 |
Carefully measure and prepare all ingredients.
Combine in a suitable mixing bowl, and mix well.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.