| Yield 1X: | 17.50 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Onion | ||
| Portions: | 35.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 3.24.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Meyer lemon juice and zest | 4.00 | 8.00 | ||
| Dijon mustard | 1.00 | 2.00 | ||
| Shallots, minced | 0.50 | 1.00 | ||
| 50/50 olive oil | 12.00 | 1 | 8.00 |
Carefully measure and prepare all ingredients. Combine everything except the oil in a suitable bowl, and whisk together. Season lightly, then mix again. Slowly whisk the oil in. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.