| Yield 1X: | 60.75 | oz | Allergens: | ||
| Portion: | 1.5 | oz | Onion, chili | ||
| Portions: | 40.5 | ||||
| Shelf life: | 3 days | ||||
| Date: | 9.26.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Celery heart, very small dice | 1 | 8.00 |
| Best foods mayonnaise | 1 | 8.00 |
| Shallots, minced | 2.50 | |
| Fresno chilies, brunoise | 2.00 | |
| Freshly squeezed lemon juice | 4.00 | |
| Tarragon leaves, coarsely chopped | 0.50 | |
| Chives, minced | 1.25 | |
| Italian parsley, chopped | 0.50 | |
| Worcestershire sauce | 2.00 | |
| Salt and pepper to taste |
Carefully measure and prepare all ingredients. Combine in a mixing bowl, and mix well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Correct seasoning on days 2 and 3.