Category: Prep

Yield 1X:	36.00	oz	Allergens:
Portion:	1	oz	Onion
Portions:	36.0
Shelf life:	4 days
Date:	6.18.18

Prep Recipe Ingredient	1	X	2	X	3	X
	lb	oz/each	lb	oz/each	lb	oz/each
Extra virgin olive oil		3.00		6.00		9.00
Garlic, stem end off and crushed		12.00	1	8.00	2	4.00
Shallots, minced		12.00	1	8.00	2	4.00
Chili flakes		0.75		1.50		2.25
White wine		24.00	3		4	8.00
Fresh lemon juice	1		2		3
Butter	2		4		6
Italian parsley, chopped – 1.5 bu		2.00		4.00		6.00
Tarragon, chopped – 1.5 bu		1.00		2.00		3.00
Freshly minced garlic, stem end cut off		2.00		4.00		6.00
Salt		0.75		1.50		2.25
Black pepper		0.50		1.00		1.50

Carefully measure and prepare all ingredients.

Lightly brown garlic in the oil

then add the chili flakes and shallots and sweat until translucent.

Add the wine

and reduce by half.

Add the lemon juice and continue to simmer until the mixture is almost dry. You should have four cups left when it is done.

Allow the mixture to cool completely, then add to the butter along with the herbs, salt and pepper.

Stir to combine evenly. Transfer to a cambro, label, date, initial, and cover tightly. Store refrigerated or freeze until needed.