| Yield 1X: | 21.00 | oz | Allergens: | ||
| Portion: | 0.75 | oz | Onion | ||
| Portions: | 28.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 9.24.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Shallots, minced | 6.00 | 12.00 | ||
| Dijon mustard | 3.00 | 6.00 | ||
| Freshly squeezed lemon juice | 6.00 | 12.00 | ||
| EVOO | 6.00 | 12.00 |
Carefully measure and prepare all ingredients. Combine and mix well. Season to taste with salt and pepper.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.